Empty My Fridge
CHICKEN CURRY WITH COCONUT MILK | MILD CHICKEN CURRY | CHICKEN CURRY
Ingredients
- Chicken500 g
- Salt1 tsp
- Chili powder2 tsp
- Turmeric · powder½ tsp
- Coriander seed · powder1 tsp
- Cumin · powder1 tsp
- Cinnamon · powder½ tsp
- Nutmeg · powder½ tsp
- Garlic · paste1 ½ tsp
- Onion · sliced
- Tomato · sliced
- Coconut milk4 tbsp
- Mint · chopped
- Cilantro · chopped
- Refined oil3 tbsp
Instructions
- Marinate the chicken pieces with the salt, chilli powder, turmeric, coriander, cumin, cinnamon, nutmeg and ginger-garlic paste. Rest for 30 minutes.
- Heat the oil in a kadai or pan and fry the sliced onions on medium heat for 12–14 minutes until golden brown.
- Add the marinated chicken, sliced tomatoes and chopped mint. Mix well and fry on medium heat for 5 minutes.
- Cook on low heat for 5–7 minutes, until the tomatoes are soft and oil separates.
- Add 4 tablespoons of thick coconut milk and 200 ml of water, and season with 1/4 teaspoon salt.
- Mix well, cover and cook on low heat for 20 minutes.
- Garnish with chopped coriander leaves.
Summarized from Spice Eats's video. Watch it for the details.
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