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Chicken Curry (with Coconut Milk)
_608x385.jpg "Chicken Curry (with Coconut Milk)")
Ingredients (4 Servings)
- Chicken: 1 kg
- 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
- 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.
- 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.
- Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
- 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.
- 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.
- Serve hot with white steamed rice, coconut rice, any flavored or rotis.
Nutrition
Per serving:- Calories:- 120
- Fat:- 4 g
- Cholesterol:- 15 mg
- Sodium:- 45 mg
- Carbohydrate:- 61 g
- Fiber:- 6 g
- Protein: 50 g
