By: Payal
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Love South Indian food? Then you've got to try this coconut chicken curry. Juicy, marinated chicken simmered in spices and coconut milk-sounds like a winner, right? Here are some pro tips to get it just right.
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Don't skip this step! Marinate your chicken with curd, ginger-garlic paste, turmeric, and salt for at least 30 mins. It makes all the difference.
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For that unmistakable South Indian flavour, use mustard seeds and fresh curry leaves. Sizzle them in coconut oil at the right temperature to bring out their aroma.
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Tamarind adds that signature tang, but too much can overpower the dish. Stick to 2 tbsp of pulp for 1 kg of chicken-just the right amount for a balanced flavour.
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Cooking on a low flame makes the chicken fall apart tender. It also gives the spices time to blend beautifully, making the gravy richer.
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Always add coconut milk on low heat and let it cook gently. This keeps it from curdling and ensures your curry stays smooth, rich, and creamy.
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