Chicken Curry with Coconut Milk
You need to try Chicken Curry with Coconut Milk asap! Just make this Indian Meals recipe, it tastes amazing! Whenever I make this creamy, thick, and deliciously coconutty recipe, the scent in the kitchen makes my family salivate. People are creative and have produced many more versions of this recipe. Here I am sharing my version of this beautifully delicious recipe. This fabulous recipe is so good that goes well with just everything; Rice, Roti (Indian Bread), Regular Bread, Dosa and what not. There is no end to your creativity here.
Ingredients
- 750 Gram Chicken, cubed
- 2 Fresh Tomatoes, chopped
- 2 Onions, chopped
- 1 tbsp Ginger & Garlic paste
- 1/2 tsp Black Pepper Powder
- 1 tsp Turmeric Powder
- 2 tsp Red Chili Powder or as per your spice level
- 2 tbsp Cooking Oil
- 1 tsp Garam Masala Powder
- 1 tsp Cumin Powder
- 1/2 tsp Coriander Powder
- 1 tsp Asafoetida
- 1 tsp Salt
- 150 ML Water
- 200 ML Coconut Milk
- 2 tbsp Chopped Coriander Leaves
- Curry Leaves
Prep tips :
- You can use boneless chicken for this recipe. Here I have used Chicken with bones in small cubes. Though it takes little extra minutes to cook but the meat and bones together adds an extra flavor to the curry.
- I have used minimal ingredients in this recipe, as I said you can be creative and add your own spices and try to enhance the flavour of this recipe.
- You need to clean the chicken twice or thrice before marinating. Marinate the chicken cubes with 1 tsp Turmeric Powder, 1/2 tsp salt, Ginger Garlic Paste, 1 tsp lemon juice and 1tsp melted butter. Mix it well and let it sit for 15 mins. In India some people prefer to marinate the chicken overnight.
Directions
Step 1
Take a deep skillet, heat the oil in it. Add Asafoetida in it. It gives a flavor to oil. Add in ginger-garlic paste. Sauté it for 1 minute. Stir in chopped onions, fry until golden brown. Add chopped tomatoes, keep stirring. Add turmeric powder followed by Cumin powder, Garam Masala powder, Coriander powder, red chili powder, at last add salt as per taste. Please note while marinating you have added salt in it.
Step 2
Cook the mixture until onions and tomatoes are soft. Add half cup water and cover the skillet for 2minutes on a high flame.
Step 3
Add marinated chicken to the mixture. Put the flame high and stir it for 7 minutes. Do not let the chicken stick to the skillet. Keep stirring.
Step 4
Add water 150 ML water into the mixture. Mix it well. Cover the skillet. Put the flame low and cook it for 20 minutes.
Step 5
Add 200 ML Coconut Milk to the mixture, give a nice stir. Garnish it with chopped Coriander leaves.
It’s done. Your delicious Chicken Curry with Coconut Milk is ready. Serve it on a bed of rice or dip in bread in it.