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Chicken In Coconut Milk Gravy
Chicken
oi-Neha
By Neha Mathur
I got a big can of coconut milk some days back and almost forgot it in my refrigerator. Luckily I decided to clean my fridge yesterday and discovered that only 3 days were left for it to pass it 's expiry date.
I have never cooked anything using coconut milk before, but was always tempted by those yummy looking curries all over the net. So I dedicate my cooking, to coconut milk for a couple of days from now. This chicken curry is the first thing I made and trust me, it turned out to be awesome. We had it with naan, but you can eat it with rice as well. Do give it a try.
Ingredients
- Oil- 3tbsp
- Curry leaves- 1 twig (optional)
- Dried red chili- 2
- Onion- 2 (medium, chopped)
- Tomato puree/ paste- 3-4tsp
- Ginger garlic paste- 1tsp
- Coriander powder- 2tsp
- Turmeric powder- ½ tsp
- Red chili powder- 1tsp (adjust according to your taste)
- Garam masala powder- ½ tsp
- Cumin powder- ½ tsp
- Chicken breast- 2-3 (cut into small pieces)
- Coconut milk- 1½ cup
- Salt to taste
- Coriander leaves to garnish
Procedure
- Heat oil in a pan.
- Add curry leaves and dried red chilies. Fry for a minute on medium flame.
- Add onions and fry till they turn golden brown.
- Add tomato paste and fry for a minute (add little water if the masala is too dry).
- Add ginger garlic paste and fry till the raw smell is gone.
- Keep adding little water if you feel that the gravy is too dry and sticking to the bottom of the pan.
- Add coriander powder, turmeric powder, red chili powder, cumin powder and garam masala powder.
- Fry for 3-4 minutes.
- Add half a cup water to the pan and add the chicken pieces.
- Cover and cook for 5-6 minutes.
- Add coconut milk and cover and cook for about 20 minutes on low flame till the chicken is done completely.
- Garnish with fresh coriander leaves.
- Serve hot with rice or naan.
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