Monday, May 6, 2013


I love this Chicken preparation.
.. I have used the ready coconut milk. Though it makes it easier, I still prefer the freshly home made one. It really enhances the flavours.

Chicken - 500g

For marination:
Shallots - 200g ( finely chopped)
Green chillies - 2 (finely chopped)
Garlic - 10 cloves ( finely chopped)
Ginger - 2 inch (finely chopped)
Curry leaves - 10 leaves (cut into half)
Tomato - 2 (finely chopped)
Red chilli powder - 1 tsp (add more if you like it hot)
Turmeric powder - 1/2 tsp
Salt to taste
Oil - 2 tbsp.

Mix all this to chicken and put it for 20 min marination.

Other Ingredients:
Fennel seeds - 1/2 tsp
Curry leaves - 10
Oil - 2 tbsp (preferably coconut oil )
Coconut Milk - from 1 whole coconut (You can use the ready cream available in the market too)
Coriander leaves .. for garnishing


1. Take a pressure cooker, add coconut oil, once heated add fennel seeds and curry leaves.
2. Then add the marinated chicken to the cooker, keep stirring.
3. Grind the coconut and remove the first thick extract & keep aside. add some water to it and remove 2nd extract.
4. Now add the second extract of coconut milk to the chicken and add salt to taste. Put the cooker lid. Pressure cook it for 4 whistles.
5.Once the cooker is cold, remove the lid and keep it on slow flame . Add the first extract of coconut milk to it wait till the bubbles come, remove it from flame add chopped coriander leaves. 
Serve hot with Nei Soru, Parotta or plain rice.

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Saoju / Saavji Chicken


  1. i love this curry...looks fab

  2. I love your version of chicken curry, reminds me to add fennel next time!

  3. Hmm... interesting recipe... love this. Thanks for linking dear...

  4. Sounds delicious. No one can resist by seeing this tempting chicken dish......yummy!

    today's post:

  5. Very interesting and delicious curry, nicely doen. Todays post :

  6. I always thought I left a comment here earlier..nevermind, I agree the flavor of fresh coconut milk is unbeatable.

    Thanks for linking it to Cook like Mom Event.


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    1. Thanks for liking Pari.. and always a pleasure to link to your events


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