Chicken Curry (Coconut based)

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Being natively from Goa, both hubby and me like coconut based curries. Among Goan recipes, Chicken Xacuti is the most common preparation of Chicken. It is a very flavorful combination of several roasted spices and coconut. Having made it several times, it no longer seems a complicated dish. However there are times when I am pressed for time, and do not have the time for the marination. Or there have been times when I was out of certain spices. That is when I came up with this quick coconut based chicken curry.

One major advantage of coconut based curries (tonak) is that it is easier to make them in larger quantities. I don’t know if this is just the Goan in me speaking ? , but I find it easier to make coconut based curries when I have guests over.

Serves: 3
Preparation Time: 5 minutes
Cooking Time: 15 minutes

Ingredients:
Chicken : 750 gms
Grated Coconut : 1/2 cup
Onion : 1 Large (cut lengthwise)
Chilli Powder : 2 tsp
Tamarind : a small marble sized ball
Turmeric Powder : 1/2 tsp
Garam Masala : 2 tsp
Oil : 2 tbsp
Ginger Garlic Paste : 2 tbsp
Lemon Wedges : 2 (for garnishing and serving)

Method of Preparation:

  1. Heat one tbsp oil in a pan. Add the onion and fry till onion turns slightly soft.
  2. Add the shredded coconut and mix well. Keep on flame stirring in between till coconut turn slightly golden in color.
    Remove from flame and cool.
  3. Grind the roasted onion and coconut along with the chilli powder, tamarind and turmeric powder. Make a fine paste and keep aside.
  4. In a sauce pan or skillet, heat one tbsp oil. Add ginger garlic paste and mix well and fry for 30 seconds. Add chicken pieces and mix to coat them evenly with the ginger garlic paste.
  5. Cover and cook till chicken pieces are cooked. (you know chicken is cooked once it appears white and loses the earlier translucent, pinkish look.)
  6. Add the ground coconut mixture, garam masala, salt and mix well and cook uncovered for another 8- 10 minutes. You may add some water to completely Open lid and cook uncovered for another 3-4 minutes till desired consistency is reached.
    Garnish with lemon wedges and serve.

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