Family favourite chicken curry

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Ingredients:-

  1. Chicken – 500 grams, boneless breasts, cut into small cubes
  2. Eastern chicken masala – 3 heaping tbsps.
  3. Coconut oil – 1/4 cup +  1 tbsp divided
  4. Onion – 2 cups, thinly sliced
  5. Shallots – 1/4 cup; thinly sliced
  6. Curryleaves – a few
  7. Greenchilly – 1 number, slit
  8. Coconut cuts – 2 tbsps.
  9. Ginger – 1 tsp (made into a paste)
  10. Garlic – 6 big cloves, made into a paste
  11. Tomato – 1 number, big, finely chopped
  12. Garam masala powder – 1/4 tsp.
  13. Thick coconut milk (freshly extracted) – 3/4 cup
  14. Water – 1/2 cup + 1/2 cup
  15. Salt to taste

Method:-

  1. In a pan, fry the Eastern chicken masala for a minute on low heat. Marinate the chicken pieces with this roasted chicken masala, 11/8 tsp of salt & 1 tbsp of oil for 2-3 hours in your refrigerator. Heat 2 tbsps. of oil in a pan & fry the chciken pieces for 2 minutes on each side. Remove the chicken pieces from the pan and keep them aside.
  2. To the same pan used for frying the chicken, add 2 more tbsps. of coconut oil. Add the onions, curryleaves, coconut cuts & the greenchillies. Cook till the onions turn golden brown in colour.
  3. Add the ginger-garlic paste & cook for 10 minutes.
  4. Add the tomato & cook for 15 minutes.
  5. Stir in the fried chicken pieces & mix well. Lower heat & cook for 10 minutes without the lid or till the chicken pieces are well coated with the masala.
  6. Add 1/2 cup of boiling water & salt to taste. Cover cook on low heat for 20 minutes.
  7. Add the thick coconut milk, 1/2 cup of water, salt to taste & garam masala powder. Bring to a slow boil & remove from heat.
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