The chicken and veggies are cooked in a coconut milk along with the spices is further made creamy and rich by adding thick coconut milk to give a flavorful and delicious curry to serve with hot rice. Apart from rice, this can also be served with Idly, Dosa, Idiyappam, Appam and Roti. I have used chicken leg pieces in this recipe which can also be replaced with boned or boneless chicken pieces. And also, I have used pressure cooker method to speed up the cooking process which helps in the busy mornings. Alternatively, chicken and veggies can also be simmered in a thin coconut milk until it gets cooked.
2 Chicken Leg pieces ( can also be substituted with chicken pieces )
1 Tbsp Oil
1 Bay leaf
1 inch Cinnamon stick
1 Big Onion, Thinly sliced
1 1/2 Tsp Ginger garlic paste
3 Green chilies, sliced
3 Potatoes, Cut into small cubes
2 Carrots, Cut into small cubes
1 Capsicum / Bell pepper, Cut into small cubes
50 ml Thick Coconut milk
For Thin coconut milk - 50 ml Thick milk + 1/2 Cup Water
1/4 Tsp Turmeric powder
1/2 Tsp Red chilli powder
Salt to taste
Mint leaves, Finely chopped for sautéing and garnishing
1/2 Cup Water
Heat oil in a cooker and add bay leaf followed by elachi and cinnamon stick.
Add the sliced onion along with few mint leaves and green chilies.
Saute till it turns translucent and add ginger - garlic paste.
Saute till the raw smell of ginger - garlic goes off.
Now add the veggies along with chicken leg pieces and saute.
Add turmeric powder followed by chilli powder and the required amount of salt.
Cook for couple of minutes in a medium flame and add thin coconut milk.
Pressure cook it for one whistle and switch off the flame.
Once the pressure gets released, open the lid and add the thick coconut milk.
Cook it for another couple of minutes and garnish with the remaining mint leaves.
Remove from the flame and serve hot.
Serving Options :
Serve hot with Rice, Appam, Idly, Dosa or Roti.