Chicken Curry with Coconut Milk

Share

Ingredients

• Chicken 500 gms boneless/with bone
• Green chillies 3 large chopped
• Coriander powder 1 tsp
• Turmeric powder ½ tsp
• Fresh ginger 1 inch (peeled)
• Garlic cloves 6 (peeled)
• Fresh coriander/ hara dhaniya 1/2 bunch (chopped)
• Oil 3 tbsp
• Curry leaves 10
• Onions 2 large (sliced)
• Coconut milk 400 gm
• Tamarind paste 2 tsp
• Lemon juice 1 lime
• Salt to taste

Method

1. Grind green chillies, coriander powder, turmeric powder, ginger and garlic in a blender.
2. Add 1 tbsp water and a pinch of salt.
3. Grind to make a paste.
4. Heat the oil in a large pan add curry leaves and fry for 30 seconds add the prepared paste, onions and chicken.
5. Cook for 7 to 8 minutes.
6. Add the coconut milk, bring to boil cover and cook for 15 to 20 minutes or until the chicken becomes tender.
7. Add tamarind paste and lime juice and cook for 5-6 mins.
8. Garnish with fresh coriander.
9. Serve hot with Rice/Roti