Simple Chicken Curry

Ingredients (18)

• chicken1 kg
• onion3
• green chillies3
• ginger garlic paste2 tsp
• curry leaves2 sprig
• plain yogurt120 ml
• water375 ml
• kashmiri chilli powder2 tsp
• coriander powder2 tsp
• black pepper powder1 tsp
• cumin powder0.5 tsp
• garam masala0.5 tsp
• turmeric powder0.5 tsp
• salt1 tsp
• fresh coconut1 cup
• fennel seeds1 tsp
• warm water250 ml
• fresh coriander leaves2 tbsp

Method

1. 1

   Grind the grated coconut and fennel seeds with the warm water until smooth.

2. 2

   Strain through a fine sieve or muslin cloth to extract 1 cup thick coconut milk. Set aside.

3. 3

   In a heavy-bottomed saucepan or kadai, combine:

4. 4

   Chicken

5. 5

   Ginger garlic paste

6. 6

   Chopped onions

7. 7

   Green chillies

8. 8

   Curry leaves

9. 9

   Yogurt

10. 10

    Kashmiri chilli powder

11. 11

    Coriander powder

12. 12

    Black pepper powder

13. 13

    Cumin powder

14. 14

    Garam masala

15. 15

    Turmeric powder

16. 16

    Salt

17. 17

    Mix everything thoroughly using your hands so the spices coat the chicken evenly.

18. 18

    Pour in 375 ml (1½ cups) water.

19. 19

    Bring to a boil over medium heat.

20. 20

    Cover and cook for 15 minutes, stirring occasionally, until the chicken is nearly cooked.

21. 21

    Reduce the heat to low.

22. 22

    Pour in the prepared coconut milk.

23. 23

    Stir gently and simmer for 10 minutes.

24. 24

    Do not allow the curry to boil vigorously after adding the coconut milk to prevent it from splitting.

25. 25

    Sprinkle with chopped coriander leaves.

26. 26

    Rest the curry for 5 minutes before serving.