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Coconut Chicken Curry
Coconut Chicken Curry

Before you jump to Coconut Chicken Curry recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Great Product And Can Also Be Beneficial For Your Health.

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One more thing I would like to point out is that there’ve actually been studies performed which show that coconut oil may have anti bacterial an antiviral effects on the body. For those who have other oils in your home I recommend removing them and replacing them with coconut oil on account of the many benefits which can be related to it. There’s no doubt that in time businesses are going to be marketing coconut oil supplements, but now that you’re aware of the benefits this is something you can start using today.

We hope you got benefit from reading it, now let’s go back to coconut chicken curry recipe. You can have coconut chicken curry using 16 ingredients and 8 steps. Here is how you do it.

The ingredients needed to make Coconut Chicken Curry:
  1. Use 3 tbsp Coconut Oil
  2. Provide 1 tsp Fennel Seeds
  3. Provide 1 tsp Cumin Seeds
  4. Use 10 Curry Leaves
  5. Prepare 6 Green Chillies
  6. Get 1 cup Onion,finely chopped
  7. Prepare 1/2 cup Tomato,finely chopped
  8. Provide 1 tsp Coriander Powder
  9. Prepare 1/2 tsp Turmeric Powder
  10. Provide 1/2 tsp Pepper powder
  11. You need 2 tsp Kashmiri Red Chilli Powder
  12. You need 1/2 tsp Garam Masala Powder
  13. Use to taste Salt
  14. Get 500 grams Chicken drumsticks, skinless
  15. Take 1 cup Fresh Coconut chunks
  16. Take 2 tbsp Fresh Coriander, chopped
Instructions to make Coconut Chicken Curry:
  1. Heat oil in a pressure cooker. Once it is hot, add fennel seeds, cumin seeds, curry leaves and green chillies and fry for a few seconds.
  2. Add onion and fry until they turn translucent. Then add tomato and cook for 3-4 minutes.
  3. Now add all the spice powder and salt to taste and cook until oil starts to separate from the sides.
  4. Add chicken and fry on high heat for 3-4 minutes.Add water and close the cooker.
  5. Cook for 3 whistles or until chicken is softened.
  6. Meanwhile, make the fresh coconut milk by blending 1 cup of coconut chunks with 3/4 cup of water and extract the milk.
  7. Add coconut milk and coriander leaves and simmer for 10-12 minutes on low heat.
  8. Garnish with some more fresh coriander and serve hot with rice or any bread.

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