Ground nut Chicken Curry is just like a normal Kerala based chicken curry with the only difference being the addition of some herbs, groundnuts and coconut. The addition of ground nut gives an extra creamy texture to the curry. The curry tastes good if prepared in a clay pot but care should be taken that it does not stick to the bottom of the pot.
Chicken – 1 medium (1200 gms)
Onion – 3 large
Garlic – 15 cloves (medium sized)
Ginger – 1 inch piece
Green chilly – 2
Mint leaves, chopped – 3 tbsp
Coriander leaves, stem & root – 3 tbsp
Tomato - 2 medium
Garam Masala – ¾ + ¾ tsp
Turmeric – ¾ tsp
Chilly powder – 3 tsp (adjust to taste)
Pepper powder – 1 – 1 ½ tsp (adjust to taste)
Coconut – ½ of a coconut ( 6 tbsp)
Ground nuts (unroasted) – one hand full (about 5 tbsp)
Oil – 3 tbsp
Salt to taste
Soak the ground nut with adequate water for about 30 minutes. Grind it alongwith coconut to a fine paste.
Heat a heavy bottom pan or clay pot and add the oil. Add the onions and saute till it turns translucent. Add the crushed ginger, chilly and garlic. Saute for a minute and add the turmeric, chilly powder, 1/2 tsp pepper powder and 3/4 tsp garam masala and saute for few seconds in medium heat. Add the groundnut and coconut paste and saute for a minute till the raw taste of ground nut goes off. (Continue cooking in medium heat). Add the chopped mint and coriander leaves. Give a quick stir and add the tomatoes. Stir for few seconds and add the chicken pieces and salt. Stir well. Let the chicken cook in low to medium flame. Stir occasionally.Let the chicken cook in its own juices. Add adequate water if need be. Cook the chicken till done. Sprinkle the remaining pepper powder (if need be) and 3/4 tsp garam masala. Check taste and turn off heat. Serve hot with rice, chapati, appam, naan or whatever you feel like having it with.
The recipe is from a program called 'Taste of Kerala' in Amrita TV.
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Groundnut chicken curry goes to the 'Sunday Special' event at my blog. Do send in your recipes to this event.