Chicken curry

Ingredients (15)

• chicken500 g
• shallots10
• tomatoes2
• green chilies2
• garlic7 clove
• curry leaves2 sprig
• red chili powder1 tsp
• coriander powder or chicken masala1 tsp
• turmeric powder0.25 tsp
• garam masala powder0.25 tsp
• black pepper powder0.5 tsp
• fennel seeds0.5 tsp
• oil3 tbsp
• salt
• fresh coriander leaves

Method

1. 1

   Sauté the Aromatics:

2. 2

   Heat coconut oil in a heavy-bottomed pan.

3. 3

   Add fennel seeds and sauté for a few seconds.

4. 4

   Add curry leaves and shallots. Sauté until the shallots turn golden brown.

5. 5

   Add ginger garlic paste and saute for few seconds

6. 6

   Cook the Tomatoes:

7. 7

   Add green chilies and chopped tomatoes. Cook until the tomatoes turn soft and mushy.

8. 8

   Lower the heat and add turmeric powder, chili powder, coriander powder, and garam masala powder.

9. 9

   Mix well and sauté until the raw smell of the spices disappears.

10. 10

    Cook the Chicken:

11. 11

    Add the chicken pieces to the pan. Stir well to coat the chicken with the masala.

12. 12

    Cover and cook for 10 minutes on medium heat, stirring occasionally.

13. 13

    Simmer with Coconut Milk:

14. 14

    Add coconut milk and mix gently. Adjust the consistency with water if needed.

15. 15

    Simmer the curry on low heat for 15-20 minutes until the chicken is tender and the flavors are well combined. Avoid vigorous boiling to prevent curdling.

16. 16

    Add black pepper powder if desired for extra heat. Taste and adjust salt.

17. 17

    Garnish with fresh coriander leaves.