Chicken gravy for Chapathi with Coconut is an awesome gravy that goes excellent with rice, chappatis / rotis and is a popular companion to biryani as well. This Chicken curry recipe is made in the traditional South Indian Style with tender chicken cooked in a delicious gravy is a guaranteed delight. This delicious chicken gravy is cooked with a coconut paste making it rich and creamy chicken gravy. You can also use coconut milk in the place of coconut paste. What makes this gravy click with chapathi is that the gravy is soaked into the chapathi transferring all the taste and goodness of chicken into the flour and each bite will keep asking for more.
Serving Size: 5 people
Cooking Time : 40 min
|For Coconut Paste|
|1 Tbsp||Pepper corns|
|2 tsp||Cumin seeds|
|For Chicken Gravy|
|2 Tbsp||Ginger garlic and Green chili paste|
|2 tsp||Chili powder|
|1 Tbsp||Coriander powder|
Bay leaves, Cinnamon stick,Cradamom,Cloves
|Salt to taste|
|curry leaves and coriander leaves for garnishing
salt to taste
Step 1) To make coconut paste grind grated coconut, pepper corns ,Feneel seeds ,cumin seeds into a fine paste and keep it aside
Then add sliced onions, salt and saute until the onions are golden brown
Then add turmeric powder, coriander powder and chili powder (we have already added 1 tbsp pepper corns while grinding coconut paste so adjust the amount of chili powder accordingly)
- I always prefer to use chicken with bone to make chicken curry,because this helps the chicken to keep tender.If you use boneless pieces then the chicken will cook fast and will become hard.
- Instead of grated coconut you can also add coconut milk
- If you dont like the taste of coconut and make it as a coconut free curry with the same ingredients(except for grinding pepper corns ,Fennel seeds ,cumin seeds use 1 tsp of all the corresponding seed's powder)
- This Chicken curry goes excellent with Chappathi, rotis idiyappam and even rice.