Coconut juice chicken curry

Coconut juice chicken curry or simply known as juice chicken in my home, is my son's all time favorite curry. I cook this curry very often as it's a simple dish to cook and is ready in a matter of minutes. My Filipino cook has learnt to make this dish and she finds it easy to prepare, and that is s a testimony to the dish's simplicity. The only advance preparation that is required is the spice mix that can be prepared in a large quantity and kept for future use. I usually make this spice mix and use it for beef curry and green mince too. You can substitute the spice mix for regular garam masala as well and can use it to flavor vegetables and curries.  I learnt this recipe from my mum in law many moons ago and this recipe and the spice mix has become a very integral part of our kitchen and meals.

This chicken curry is simple to make, has a delicate coconut flavor and is mildly spiced. It tastes excellent with steamed rice, jeera rice or vegetable/plain pulao.

Recipe credit: Ms Rozita Coutinho

Spice Mix to be ground in advance:

1. Jeera or cumin - 1 tbsp
2. Peppercorns - 1 tbsp
3. Cinnamon - 4 inches
4. Cardamom - 6 nos
5. Cloves - 15 nos
6. Turmeric - 1/2 tbsp.

Grind to a fine powder and store in a air-tight container. Use as needed.

Ingredients:

1. Chicken - 1 kg
2. Potatoes - 2 medium, cubed
3. Onions (Large) - 2 no (sliced finely)
4. Ginger paste - 1 tbsp
5. Garlic paste - 1 tbsp.
6. Powdered spice mix - 1 and half tbsp * (from above)
7. Green chillies - 2 nos (finely chopped)
8. Coconut milk - 500 ml
9. Vinegar - 1 tbsp
10. Oil - 2 tbsp
11. Salt - as per taste

Garnish: (optional)
Chopped coriander leaves

Method:

1. Cut the chicken into medium pieces. Wash the chicken, apply salt and keep aside.
2. Heat oil in a pan, fry sliced onions till brown. Add ginger garlic paste, fry well.
3. Add the chicken pieces and cook on high heat for two to three minutes, add the spice mix, salt and mix well.
4. Lower the flame, add the tomatoes, green chillies, vinegar and potatoes.
5. Cook till the chicken and potatoes are almost done. Check for taste, the gravy should taste a little salty and spicy, since we still have to add the coconut milk.
6. Add the coconut milk and let the curry simmer for  three to five minutes. Garnish with coriander leaves. Switch off the flame and serve hot with pulao.