Chicken Curry With Coconut Milk |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
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This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. Ingredients:
2 lbs chicken breasts, cut in bite sized pieces |
1/2 cup yogurt |
1 teaspoon lemon juice |
1/4 teaspoon turmeric powder |
1 tablespoon coriander powder |
1/4 teaspoon cumin, ground |
1 1/2 teaspoons red chili powder |
1 tablespoon poppy seed (soak in a little milk and make paste) |
2 large red onions, finely diced |
1 teaspoon garam masala powder |
1 star anise |
1 cinnamon stick |
3/4 cup coconut milk |
2 tablespoons cilantro, finely chopped |
salt |
2 tablespoons oil |
3 green chilies |
1 1/2 inches ginger, fresh |
6 garlic cloves |
Directions:
1. In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
2. In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
3. Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
4. Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
5. Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
6. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
7. Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
8. Serve hot with white steamed rice, coconut rice, or rotis.
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