It’s very hot here in Gurgaon and I’m keeping things light. Even my Sunday curries. No heavy masala to weigh me down and bring out the meat sweats. A delicious curry with a few spices that are meant to be cooling and some coconut milk makes it so good. It still is a spicy curry but without a ton of masala in it. The spices I used were peppercorns, cumin seeds and coriander seeds. I ground it with some fresh coconut and cooked the chicken in it with the coconut milk. With some rice and roti, this was an awesome Sunday lunch.
Yield:
4 servings
Prep time:
10 mins
Cooking time:
30 mins – 40 mins
Ingredients:
Chicken – 1 kg on the bone cut into pieces
Onions – 3 medium sliced
Garlic – 3-4 cloves chopped
Coconut milk – 200 ml / 1 cup
Ghee/oil – 2 tbsp
Ground paste:
Shredded coconut – 1/2 cup
Peppercorns – 2 tsp
Dry red chillies – 2-3
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp
Garlic – 4-5 cloves
Ginger – 1 inch piece
Coriander leaves to garnish
Salt to taste
Method:
Dry roast all ingredients for the ground paste except ginger and garlic, and keep aside.
Heat oil/ghee in a pressure cooker and cook down onions till they’re brown in colour. This will take around 8-10 mins.
Tip the garlic in and saute for another minute.
Add the ground paste and the chicken. Mix well.
Now add the coconut milk and salt. Add some water if it’s too thick.
Cover with the lid and let it cook on high heat till 2 whistles are out.
Lower the flame and cook for another 15 mins.
Let the pressure drop on its own and then open the lid.
Garnish with coriander leaves.
