Chicken Gravy With Coconut And Yogurt

chicken gravy with tomyog

Last year in September when I visited India, my pachi (aayi’s sister) came to visit us. I asked her for some of her favorite recipes. She promised to send them in few days. Within few days, my cousin typed many of her recipes and sent it to me. Aren’t they very sweet? I have tried some of these and each have turned out great. This is one of those. A very simple chicken gravy – perfect for a weekday.

I made few minor changes to the recipe. I added some curry leaves at the end. I was really craving for some curry leaf flavor that day. I also marinated the chicken pieces for 30mins because whenever I skipped this, I ended up with some tasteless, rubbery chicken. I served it with some green parathas.

1 lb chicken
1 cup tomato
1/2 cup onion
1/4 cup fresh/frozen coconut
1 tea spn garam masala
1/2 tea spn chilli powder
1/2 tea spn coriander powder
1/2 tea spn ginger garlic paste
1/2 cup yogurt
8-9 curry leaves (optional)
1 tbl spn chopped coriander leaves

1 tea spn ginger-garlic paste
2 tbl spn yogurt
1/4 tea spn chilli powder
A pinch turmeric
1/4 tea spn salt

Mix all the marinade ingredients, add them to chicken and leave it aside for atleast 30mins.
Grind together ginger-garlic paste, tomato, coconut, chilli powder, garam masala, coriander powder, salt to a smooth paste. Take out the paste in a bowl, add yogurt and mix with a spoon.
Heat oil and fry onion till they turn brownish. Add the paste and fry till oils separate. Add the marinated chicken, fry for few minutes. Add 2 cups water, cover and cook. Add curry leaves, cook for a min.
Take off heat, garnish with coriander leaves.

Serves : 3-4
Preparation time : 30mins


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chicken gravy with tomyog


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