Although dried coconut ( copra in Hindi) is used extensively as a replacement to fresh coconut, I find that it makes the dish dry and gritty.
Fresh grated coconut on the other hand adds juiciness to the food.
What follows is the recipe of 'Coconut and Corainder chicken' from my Sunday lunch :
What you would need :
Chicken - 1/2 Kg
Onion - 1 medium
Ginger - 1/2 inch
Garlic - 2 to 3 cloves
Tomatoes - 2 to 3 medium
Fresh grated coconut -3/4 cup
Fresh coriander leaves - 1 to 2 tbsp
Lemon juice - 1 tbsp
Curry leaves - 5 no's
bay leaf - 1 no.
Cloves 2 to 3
Cinnamon - 1/2 inch
Turmeric power 1/4 tsp
Salt - to taste
Oil - 3 tbsp
Garnishing (Optional):
Capsicum (diced) - 1 small
Spices to be ground into a fine dry powder: ( note that these are additional to the ingredients given above)
Cinnamon - 1/2 inch
Cloves - 1.5 no's
Green cardamon - 1 .5 no's
Whole black peppercorns - 2 to 3 no's
Cumin seeds - 1/2 tsp
Coriander seeds - 1/2 tbsp
Fenugreek seed - 1/4 tsp
Khus khus - 1/2 tsp
Dry red chillies - 3 to 5 no's
Prep:
Marinate the thoroughly cleaned and evenly cut chicken in lemon juice, salt and turmeric for at least half hour ( and a maximum of one hour).
Dry roast all the spices to be ground on slow flame till lightly aromatic, now grind the same to a fine dry powder and keep aside.
Heat oil in a cooking pan add the cinnamon, cloves and bay leaf saute till aromatic, then add curry leaves and finely chopped onions and saute till the onions turn a light golden brown.
Add the finely chopped ginger and garlic, chopped ripe tomatoes and salt. Stir and cook for five minutes, now add turmeric and the ground spices.
Finally add the grated coconut and coriander leaves. Add the chicken and cook till almost done.
Top with half a cup to 3/4 cup water and cook on slow flame with the lid on till the chicken is tender and well done.
Garnish with fresh diced capsicum and serve hot. Goes will with roti/bread and rice.
Enjoy!!
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