Bengali Home Cooking
Chicken Curry with cocoanut
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Ingredients:
1. Chicken meat, trimmed and cubed 1 pound
2. Vegetable oil 4 Table spoonful
3) Cocoanut, grated Two Third (2/3) of a Cup
4) Potato, peeled and diced Two (2) cups
5) Tomato, peeled and chopped One (1) cup
6) Onion chopped One (1)
7) Cinnamon Stick One (1)
8) Cilantro leaves, chopped Small bunch
9) Curry leaves Six (6)
10. Cloves Three (3)
11. Turmeric powder 2 Teaspoonfuls
12. Dry red chili Three (3)
13. Whole coriander seed 3 Table spoonfuls
14. Green chili, sliced Two (2)
15. Salt To taste
Principle:
The preparation consists of 3 steps.
In step one, the spices will be roasted and ground.
In the second step the diced chicken pieces will be marinated with the roasted spices.
And finally, the marinated chicken will be cooked.
Procedure:
1. In a moderately hot pan, add 2 table spoonful of oil and as the oil is getting heated, into it
2. Add coriander seed
3. Add the red chilies, split into pieces
4. Add the cinnamon stick
5. Add the cloves
6. Add the grated cocoanut
7. Fry the mixture for five (5) minutes as you swirl it constantly
8. After 5 minutes of frying, transfer the spice mixture in a blender and grind them to a semi
smooth paste
9. Put the cubed chicken meat in a bowl and into it
10. Add the turmeric
11. Add about 2 spoonfuls of salt
12. Add 2 split green chilies
13. Add the grated ginger
14. Add half of the chopped onion
15. Add the spice paste
16. Mix the meat with all the spices well
17. Leave the marinate at room temperature for about 20 minutes
17. In a moderately heated pan, add the remaining 2 table spoonful of the oil and into it
18. Add the remaining half of the chopped onion
19. And fry the onion till it is golden brown
20. Add the marinated meat
21. Add the diced potato
20. Add the chopped tomato
21. Add a cup of water
22. Cover the pan and let it cook in low heat
23. After about twenty (20) minutes, mix the
24. After about 8 - 10 minutes of cooking, turn them over
25. Check if the meat is cooked by sticking a fork into the chicken cubes. If it passes through and
the meat flakes out then the cooking is complete.
26. Check the salt and if needed add more to taste.
27. Turn off the heat and garnish the curry with chopped cilantro
28. It takes about 30 - 35 minutes and serves 3 to 4 people
29. Serve the fish with steamed Basmati or Jasmin rice
