How to make Chicken Curry with Coconut Milk?
Marinate the chicken in yogurt/curd, coriander powder, cumin powder, turmeric powder, lemon juice and half of the ground ginger-garlic-green chili paste for 10 minutes.
Heat oil in a cooking container, add the star anise, cinnamon stick and sliced onions and fry for 4 minutes.
Add the remaining ground ginger-garlic-green chili paste and cook it for 4 minutes.
Add red chili powder and blend it.
Add the marinated/soaked chicken and cook on high heat for 4 minutes, mixing once in a while. Reduce to medium heat, add salt and poppy seeds paste and blend it well.
Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates. Add 1 1/2 cups water and blend it.
Bring to a boil, reduce the flame and cook for 13-14 minutes. Finally add garam masala powder, blend it well.
Add thick coconut milk and boil on medium flame for 3-4 minutes.
Turn off the heat and garnish with fresh coriander leaves.
Serve it hot with white steamed rice, coconut rice, any flavored or roti’s.
Tips
- You can add 4-5 tbsps of coconut paste in place of coconut milk.
- Add the coconut paste at the time of adding the poppy seeds paste.
Author - sneha dsouza
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