Chicken Curry With Cococnut Milk | Easy Chicken Curry |

Ingredients

Chicken – ½ kg

Onion – 3 medium sliced

Ginger garlic paste – 2 tsp

Cinnamom stick – 1 small

Cloves – 2 to 3

Cardamom – 2

Cumin seed – 1 tsp

Bay leaf - 1

Tomato – 2

Few chopped coriander and mint leaves.

 For marination

Yoghurt – 1 tbl.sp

Red chilli powder –  2 tsp

Coriander powder –  3 tsp

Cumin powder – 1 tsp

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Salt as per taste

Roast in little oil

¼  coconut freshly grated

Poppy seed – 1 tsp

Small piece of mace

Half of star aniseed

Whole pepper – 1 tbl.sp

Method

Clean and wash chicken and marinate it with ingredients given for marination. Keep aside for half an hour.

Add a tsp of oil and roast grated coconut and other ingredients given. Blend it to a fine paste by adding little water. Extract milk and keep aside.

Make a puree of tomato and keep aside.

Heat 3 to 4 tbl.sp of oil in a pan and add whole spices like bay leaf, cardamom, cinnamon, cloves and cumin seed. Fry for  few seconds and then add sliced onions and cook till they turn brown in color. Keep stirring in between. Add little salt for onions to cook fast. Cover it and let it cook.

When onions turns brown, add ginger garlic paste and saute for  few secconds till the raw smell goes.

Add puree of tomatoes and stir fry for few seconds. Add marinated chicken, mix well, and let it cook on a medium flame for 2 minutes. Then add water and cover and cook for 5 to 10 minutes or till chicken is cooked. Slow the flame and add coconut milk. Low the flame and let it simmer for 2 to 3 minutes. Off the flame. Garnish with chopped corriander and mint leaves and serve hot.