Coconut Chicken Curry is Creamy and mildly spicy curry served with rice or Naan.
Curry cut chicken peices, fresh coconut milk and Indian spices are the essence of this Chicken Curry.
More chicken curry recipes if you’d like to try are Chicken Changezi, Chicken Kolhapuri, Creamy Homestyle Butter Chicken, Murgh Kalimirch; these are some of my favourites!
Directions to make Coconut Chicken Curry-
500 gm Chicken On the bone (curry cut)
2 red onions pureed
3 large tomatoes pureed
2 tbsp ginger garlic paste
salt as per taste
1/2 tsp turmeric powder
1 tsp Kashmiri chilli powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp jeera/cumin seeds
1 star anise
1 bay leaf
400ml Coconut milk
4-5 tbsp oil
In a thick bottom pan add oil. Preferably Coconut oil.
Add cumin/jeera and star anise. Also add the bay leaf and the pureed onions.
Cook the onions till raw smell is gone and they have browned.
Add ginger garlic paste. Add green chillies as per your taste of you’d like.
Cook for 1 mins.
Add tomato puree and cook till tomato are well cooked.
Add salt, turmeric powder and red chilli powder.
Now time to add the chicken.
Add 1 cup water. Cover and cook on low for 15 min.
Once Chicken is cooked add coconut milk and cook further for not more than 2 mins.
Also add coriander powder and garam masala.
Without doubt leave it for 30-60 mins and the curry will take on flavors even better!
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