Chicken Recipes Chili Spicy Tasty Restaurant Style Dinner Non-Veg Dish
Prepare time: 30 mins
Cook: 35 mins
Serves: 6 Persons


  • 1 kg chicken skinned and cut into 8 to 10 pieces
  • 1 cup coconut-fresh, grated
  • 1/2 Tbsp green, chilli-chopped fine
  • 1 Tbsp oil
  • 4 whole red chillies-broken into half
  • 3 tsp ginger-garlic paste
  • 2 tsp kashmiri chilli powder
  • 1 tsp turmeric powder
  • Salt to taste
  • 1/2 Tbsp tamarind thick pulp
  • Kokam pulp
  • 1 cup coconut milk-light 
  • Coriander leaves for garnish

Direction For Chicken Curry with Coconut

  1. Place the coconut in a pan and  dry roast.
  2. Grind to a paste along with the green chillies.
  3. Put the oil and whole red chillies in a dish and cook covered at high heat for 30 seconds.
  4. Add the ginger-garlic paste cook for 3 mins and then add the chicken.
  5. Cook covered at medium heat for 10 minutes, keep stirring.
  6. Add the coconut paste, chilli powder, turmeric, salt and 1 cup hot water.
  7. Cover and cook for about 5 minutes.
  8. Add tamarind ,kokam and coconut milk, cook covered for 5 minutes.
  9. Adjust consistency of the gravy by cooking without lid.
  10. Serve immediately garnished with coriander leaves.

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