Chicken And Crispy Vegetables In Coconut Sauce

Chicken And Vegetables In Coconut Sauce

This preparation is simple, but has a great taste and is a perfect accompaniment to rice or bread. With vegetables also added to chicken, this dish provides more fibre content and nutritional value than a regular chicken curry.


250 grams chicken

one medium onion

one green chilli

one medium potato
one carrot

few sprigs of fresh coriander leaves
few sprigs of curry leaves

One  teaspoon finely chopped fresh ginger
One teaspoon finely chopped garlic
One teaspoon mustard seeds
One teaspoon cashew nuts ( optional)
One teaspoon cumin powder
Two tablespoons mild curry powder or meat masala
1 teaspoon mild chilli powder ( can be avoided if the meat masala is too spicy)
1/2 teaspoon turmeric powder
1/2 teaspoon coriander powder.
one and half cups of fresh coconut milk

Salt to taste



Clean and and cut the chicken into small pieces. Wash and slice the potato and carrot into thin rounds. Chop the onion fine. Heat 1 tablespoon oil in a flat bottomed non-stick pan and spread the vegetables on it. Cook covered for five minutes. Open the lid and fry for a few minutes till the vegetables are well cooked. Add cashewnuts and fry.

Keep the vegetables aside. In the same pan, add little oil if needed and tip in the mustard seeds. When they crackle, add finely chopped ginger and garlic and fry for two minutes. Add the chopped onions, and curry leaves and fry till golden brown. Add the turmeric powder, chilli powder, green chilli, curry powder, coriander powder and cumin powder and fry for a few minutes.

Put the chicken in and saute for 2-3 minutes. Add salt and enough water to cover the chicken and when it boils, cook covered for 15-20 minutes on a low flame till it is well cooked.The gravy should just coat the chicken. Add the vegetables and  the fresh coconut milk . Continue to cook covered for 5-6 minutes.

Transfer to a serving bowl and garnish with fresh coriander leaves. Serve hot.

If you want to reduce the oil content of the curry, brush the vegetables with a little oil and cook in the oven at 180 degree celcius for 15-17 minutes and then add to the curry.