Chicken In Coconut Milk Gravy

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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

1. Heat oil in a pan.
2. Add curry leaves and dried red chilies. Fry for a minute on medium flame.
3. Add onions and fry till they turn golden brown.
4. Add tomato paste and fry for a minute (add little water if the masala is too dry).
5. Add ginger garlic paste and fry till the raw smell is gone.
6. Keep adding little water if you feel that the gravy is too dry and sticking to the bottom of the pan.
7. Add coriander powder, turmeric powder, red chili powder, cumin powder and garam masala powder.
8. Fry for 3-4 minutes.
9. Add half a cup water to the pan and add the chicken pieces.
10. Cover and cook for 5-6 minutes.
11. Add coconut milk and cover and cook for about 20 minutes on low flame till the chicken is done completely.
12. Garnish with fresh coriander leaves.
13. Serve hot with rice or naan.