Chicken in Coconut Milk

Name: Chicken in Coconut Milk
Total time: 1200 s
Yield: 2-3 servings
Cuisine: Indian
Ingredients: 500 gms. Chicken, curry cut; 2 onion. blended into a paste; 1 tbsp. ginger-garlic paste; 1 cup yogurt, beaten; 1/2 tsp. cumin-coriander powder; 1/2 tsp. garam masala powder; 2-3 tsp. red chili powder; pinch nutmeg powder; to taste salt; 2-3 tbsp. oil; 2 Bay leaves; 2 dry red chilies; 1 " stick cinnamon; 3 cardamoms; 4 cloves; 1/2 tsp. peppercorns; 1/2 mace; 1 & 1/2 cups coconut milk; 1 tsp. coriander leaves, chopped

Bethica Das @kitchen_flavours

Sharjah (UAE)

#flavour4 - This is a very easy and an equally yummy chicken curry cooked in coconut milk. I made it a bit spicy to balance the sweetness of the coconut milk. There is not much frying or sauteing required and is basically simmered till done. I kept the gravy a little runny - a soupy type. However, you can adjust the consistency according to your preference. So it is a complete hassle free dish that can be enjoyed with any form of rice like steamed rice, pulao, plain biryani or jeera rice.

Bethica Das @kitchen_flavours

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Ingredients

20 minutes

2-3 servings

500gms. Chicken, curry cut
2onion. blended into a paste
1 tbsp.ginger-garlic paste
1 cupyogurt, beaten
1/2 tsp.cumin-coriander powder
1/2 tsp.garam masala powder
2-3 tsp.red chili powder
pinchnutmeg powder
to tastesalt
2-3 tbsp.oil
2Bay leaves
2dry red chilies
1" stick cinnamon
3cardamoms
4cloves
1/2 tsp.peppercorns
1/2mace
1& 1/2 cups coconut milk
1 tsp.coriander leaves, chopped

Saved

Steps

20 minutes

1

Marinate chicken with onion paste, ginger-garlic paste, yoghurt and all dry spices overnight or for a minimum of 3-4 hours.
2

Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, mace, peppercorns and cloves. Saute for a few seconds.
3

Add the chicken pieces from the marinade. Saute on a high flame for 2-3 minutes. Add the remaining marinade. Cover and simmer on a low flame till the chicken is done.
4

Now add the coconut milk and bring it to a boil. Switch off the flame and garnish with coriander leaves. Serve with pulao, plain biryani, steamed rice or jeera rice.