Theengapalil Patticha Kozhi (Chicken cooked in Coconut Milk)

Recipe No: 274
How many Chicken recipes can you come up with? In fact... a lot… isn’t it? Of all those different types of Chicken dishes, I consider this as ‘the Chicken Curry’ for the laziest days… It sure is fast, easy and yes, the most important thing... tasty… With a prevailing taste of Coconut Milk, it  tastes somewhat like a stew but much easier than a stew. Go through the recipe; make it and you will see how easy it is…

Ingredients                                                                  Serves 4

• Chicken…………..............750 Grams (cut into small pieces)
• Shallots…………..............12 quartered
• Ginger Garlic Paste…....1 ½ Tablespoons
• Green Chilly chopped….3-5 (I used Indian; adjust according to your taste)
• Crushed Black Pepper…1/2 – 1 Teaspoon (Adjust according to your taste)
• Curry Leaves……………..2 Sprigs
• Thick Coconut Milk…….1 Cup (If you are using Coconut cream do dilute it with some Water)
• Crushed Whole Spices…1 inch Cinnamon piece, 6 cloves, 3 Cardamom pods and ½ of a Star Anise
• Salt to taste

Method of Preparation

1. Mix all the ingredients given in the ingredient list in a pan; mix well; close it and allow to boil on high heat.
2. Once boiled, reduce the heat to medium low and let it cook for about 20-25 minutes or until all the liquid is evaporated and Oil starts to separate. (We don’t add any Oil but, it will separate from the Coconut Milk as it cooks down.)  Do stir now and then to avoid sticking at the bottom of the pan.

3. Once Oil starts to separate, off the heat and serve it hot with Rice, Appam or Flatbreads.

Notes:

• If you don't have Shallots or if you are too lazy to peel them, do use 1/2 cup cubed Onion. Well... did I ever mention that it is very easy to peel Shallots if you soak them in warm Water for a few minutes?
• If you doesn’t want to use (or don’t have) whole spices, please do use ½ Teaspoon homemade Garam Masala powder or ¾ Teaspoon of a good variety store bought Garam Masala Powder instead.
• If you are using thick Coconut Milk, do use 3/4 Cup diluted with 1/4 cup of Water.
• It is very important that you have to cook the Chicken until the Oil separates as it decides the taste of the dish. I like it to be a bit moist but ha… you can even fry the Chicken a bit in the oozed out Oil if you want. But in that case make sure you use a good non stick pan.

Make it, enjoy the deliciousness and
serve it to your family with love…

I am linking this post to the event Christmas delicacies hosted by Julie of Erivum Puliyum