This is a very easy and an equally yummy chicken curry cooked in coconut milk. I made it a bit spicy to balance the sweetness of the coconut milk. There is not much frying or sautéing required and is basically simmered till done. I kept the gravy a little runny - a soupy type. However, you can adjust the consistency according to your preference. So it is a complete hassle free dish that can be enjoyed with any form of rice like steamed rice, pulao, plain biryani or jeera rice.
- 500 gms. Chicken, curry cut
- 2 onion. blended into a paste
- 1 tbsp. ginger-garlic paste
- 1 cup yogurt, beaten
- 1/2 tsp. cumin-coriander powder
- 1/2 tsp. garam masala powder
- 2 tsp. red chili powder
- pinch of nutmeg powder
- salt to taste
- 2-3 tbsp. oil
- 2 Bay leaves
- 2 dry red chilies
- 1" stick cinnamon
- 3 cardamoms
- 4 cloves
- 1/2 tsp. peppercorns
- 1/2 mace
- 1 & 1/2 cups coconut milk
- 1 tsp. coriander leaves, chopped
Marinate chicken with onion paste, ginger-garlic paste, yoghurt and all dry spices overnight or for a minimum of 3-4 hours.
Heat oil in a pan. Temper with bay leaves, dry red chilies, cinnamon, cardamom, mace, peppercorns and cloves. Sauté for a few seconds.
Add the chicken pieces from the marinade. Sauté on a high flame for 2-3 minutes.
Add the remaining marinade. Cover and simmer on a low flame till the chicken is done.
Now add the coconut milk and bring it to a boil. Switch off the flame and garnish with coriander leaves. Serve with pulao, plain biryani, steamed rice or jeera rice.
