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Coconut Chicken


•2 lb fresh skinless boneless chicken pieces cut into 8 equal sized chunks
•25 oz fresh or canned coconut milk
•1 tbsp ginger, finely grated
•1 tsp green chillies, finely sliced
•3 tbsp lime juice
•4-5 shredded lime leaves
•7-8 ground black peppers
•1 clove
•2-3 green cardamoms
•5-6 coriander (cilantro) roots
•4 tbsp chopped cilantro (coriander) leaves
•Salt as per taste
•1 tsp coconut oil

Beat all the raw spices (cilantro roots, cardamoms, clove, ginger, black peppers) together and set aside.Heat a deep pan over low-medium heat and place 1 tsp coconut oil into the pan, then add beaten spices mixture and stir for 2 minutes.Add green chillies, shredded lime leaves and coconut milk. Simmer the heat and let it cook for 3-4 minutes while stirring quite often, then add chicken pieces and allow it to cook until chicken turns tender and curry gets thicken (nearly 45-50 minutes).When chicken is done, mix lime juice and salt. Cook for 2-3 minutes and turn off the heat.Spicy coconut chicken is ready to serve. Garnish it with chopped cilantro leaves before serving. It goes best with white basmati rice, Indian parathas or naan.


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