Coconut Chicken Curry

Steps
- 1
In a blender jar, combine the fresh raw coconut, green chilies, cilantro, ginger, garlic, cumin seeds, and a little water. Blend into a fine paste.
- 2
Wash and clean the chicken thoroughly.
- 3
Heat oil in a pan. Once hot, add the bay leaf and finely chopped onions. Sauté the onions until they turn light golden brown.
- 4
When the onions are golden, add the chicken pieces. Add all the dry spices (red chili powder, turmeric powder, coriander powder, Kashmiri red chili powder), salt, and the fresh coconut spice paste.
- 5
Sauté the chicken and spices on low heat until the oil separates. Then add water as needed, cover, and cook the chicken for about 12 to 15 minutes until tender.
- 6
After 12 to 15 minutes, check if the chicken is cooked through. Add chicken masala, garam masala, and a little dried fenugreek leaves (kasuri methi). Cook for another 2 minutes, then turn off the heat.
- 7
Garnish with finely chopped fresh cilantro and serve the hot chicken curry with roti, rice, bhakri, or paratha.
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