CHICKEN CURRY WITH COCONUT MILK | CURRY CHICKEN | INDIAN CHICKEN CURRY

Chicken Curry With Coconut Milk | Mild Chicken Curry | Curry Chicken | Chicken Gravy Recipe | Chicken Curry | Chicken Curry In Coconut Milk | Indian Chicken Curry

Ingredients for the Chicken Curry :

- Chicken, curry cut with bones- 500 gms

For Marination:
- Salt- 1 tsp
- Pepper Powder- 1/2 tsp

Whole Spices:
- Green Cardamom- 3
- Cinnamon- 2
- Cloves- 4
- Bay Leaf- 2(cut into 2)
- Star Anise- 1

Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Coriander Powder- 1 tsp

Other Ingredients:
- Onions, fine chopped- 2 (120 gms)
- Dried Red Chilli, chopped- 1
- Green Chillies, chopped- 2
- Ginger Garlic paste- 2 tsp
- Tomatoes, chopped- 2 (120 gms)
- Coconut Milk- 200 ml
- Lemon Juice- 1.5 tsp
- Coriander leaves, chopped- 3 tbsp
- Salt for seasoning- pinch (1/8 tsp or to taste)
- Oil- 3 tbsp

Preparation:

- Marinate the cleaned & washed chicken pieces with salt & pepper powder. Set aside for 30 mins.
- Fine chop the onions. Also chop the dried red chilli, green chillies, tomatoes and coriander leaves.
- Prepare the coconut milk by extracting from fresh coconut or use fresh coconut milk available in carton/tin or powder, to be mixed in water and used.

Process:

- Heat oil in a kadai or wok and add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 6 mins.
- Add the chopped red chilli & green chillies, mix and continue to fry on medium heat for another minute.
- Now add the ginger garlic paste, mix and fry for around 2 mins on low heat till the raw smell is gone.
- Add the marinated chicken pieces, mix well and fry on medium heat for around 5-6 mins till the chicken pieces are browned.
- Add all the spice powders, mix and fry for 2-3 mins on medium heat till it coats the chicken pieces.
- Now add the chopped tomatoes, mix and fry on medium heat for 1 min.
- Cover and cook for 4-5 mins on low heat till the tomatoes are soft.
- Now add 200 ml coconut milk , pinch of salt and mix it well. Cook covered on low heat for around 15-16 mins till chicken is tender and oil separates.
- Add the lemon juice and the chopped coriander leaves, give a mix and simmer on low heat for around 2 mins.
- Serve with hot rice.
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