Chicken Curry (with Coconut Milk) Recipe

(from Nandini’s recipe box)

Categories: Chicken

Ingredients

  • Main Ingredients: Chicken Coconut Milk
  • Ingredients
  • • Chicken: 1 kg (washed, cut into bite sized pieces)
  • • Yogurt: 1/2 cup (curd)
  • • Lemon juice: 1/4 lemon
  • • Turmeric powder: 1/4 tsp
  • • Coriander powder: 1 tbsp
  • • Cumin powder: 1/4 tsp
  • • Red Chili Powder: 1 1/2 tsp
  • • Poppy seeds: 1 tbsp (soak in little milk and make paste)
  • • Red Onion: 2 (large, finely chopped)
  • • Garam masala powder: 1 cardamom, 1/2 " cinnamon and 5 cloves finely ground
  • • Star anise: 1
  • • Cinnamon: 1"
  • • Thick coconut milk: 3/4 cup
  • • Coriander leaves: 2 tbsps (finely chopped for garnish)
  • • salt to taste
  • • Oil: 2 tbsps
  • • Make a paste:
  • • Green chilies: 3
  • • Ginger: 1 1/2" piece
  • • Garlic: 6 cloves

Directions

  1. Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.

  2. Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.

  3. Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.

  4. Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.

  5. Finally add garam masala pwd, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.

  6. Serve hot with white steamed rice, coconut rice, any flavored or rotis.

  7. Tips

  8. • You can add 4-5 tbsps coconut paste instead of coconut milk. Add the coconut paste at the time of adding the poppy seeds paste.

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