GONE NUTS ABOUT COCONUT - CHICKEN CURRY MALABAR

Here we go, back to coconut.
Did you know that the early Spanish explorers called it coco, which means "monkey face" because the three indentations (eyes) on the hairy nut resembles the head and face of a monkey.Now, don't tell me that this post should have been titled differently :). Coconut is a rich source of vitamins, minerals and fiber and oh! .........fat and calories too.With that said, I am not going to harp on health benefits and disasters but I have to add that coconut has myriad medicinal properties as well. So, because I'm a coconut addict, I convince myself that the pros outweigh the cons and thus, anytime is coconaka time :)

This chicken curry goes well with rice or rotis.What's even better is, it takes hardly 20 minutes to fix.

INGREDIENTS(makes 3-4 servings)

• Chicken -1-1/2 lbs(cut into peices)
• Oil - 2 tbspns
• Onions- 1 large (sliced)
• Green chillies-2 nos.(slit)
• Tomatoes - 2 nos.
• Ginger- garlic paste - 1 tspn
• Coconut milk - 1/2 cup
• Chicken curry masala- 2 tbspns(available in Indian grocery stores)
• Coriander powder - 3 tspns
• Turmeic powder- 1/2 tspn
• Chilli powder - 1/2 tspn
• Salt - to taste
• Coriander leaves- to garnish

DIRECTIONS:

• Heat oil in a pan and saute slit green chillies in it.(be cautious of splutters).
• Add onions and saute till transparent.
• Add ginger-garlic paste and keep stirring it for about 4-5 mins.
• Now, add turmeric powder, coriander powder, chilli powder, chicken-curry masala and salt and saute.
• When the masala is well-fried, add chopped tomatoes and stir well.Add chicken and 5-6 tbspns of water . Cover and cook on low heat till chicken is done.
• Add coconut milk and stir well. Cover and cook for another 2-3 mins.
• Transfer to a serving bowl and garnish with coriander leaves.

Luv 'n' luc'

Smitha