Chicken Curry with Coconut Milk

Oil – 2 tbsp
Whole spices – 1 inch piece cinnamon, 2 cloves, 2 cardamom pods
Onion – 1, finely sliced
Ginger – 1 inch piece, finely chopped
Garlic – 4-5 pods, minced
Green chilies – 1-2, chopped or slit
Tomato – 1, chopped (or tomato paste – 1 tbsp)
Turmeric powder – 1/2 tsp
Red chili powder – 1/2 sp
Coriander powder – 1 tsp
Black pepper powder – 1/4 tsp (can use at the end, if you feel the curry needs more heat)
Garam masala powder – 1/2 tsp
Coconut milk – 1 1/2 ups
Chicken – 3/4 – 1 lb, around 400g
Potatoes – 1, cubed
Water – 1/2 cup

For tempering:

Oil – 1 tbsp
Small shallots – 3-4 (or 2 tbsp chopped red onion)
Curry leaves – a few
Black pepper corns – 5-6, lightly crushed
Cumin seeds – 1/2 tsp, lightly crushed

Heat oil in a pan. Add the whole spices and when they become fragrant, add the onions, ginger, garlic and chiles till onions are softened and starting to turn lightly golden.

Add the tomato and saute till mushy.Add the masala powders and mix well.

Add 1 cup of coconut milk and bring to a gentle boil. Then add chicken, potatoes and water, cover and cook till chicken is tender. Open the lid and add the rest of the coconut milk and simmer till curry is slightly thickened. Remember that it will thicken further once cooled.

In a small pan, heat the oil for tempering, add onions and curry leaves and fry till the onions are browned. Add the crushed black pepper and cumin seeds towards the end. Add this tadka to the chicken curry, mix and serve.

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