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Coconut Chicken Curry
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Description
Where I come from, nothing beats the delicious aroma of fresh coconut milk and curry combo. Many are intimidated by curries. Especially with mounds of ingredients and spices. But don’t be intimidated. These days there are a variety of curry powders in the market chock full of spices as ingredients. They make cooking so much easier.
Ingredients
- ½ teaspoons Turmeric
- 3 Tablespoons Curry/Meat/Chicken Powder
- 1 Tablespoon Grated Ginger
- 1 teaspoon Salt And Pepper, to taste
- 1 pound Bone-in, Skinless Chicken, Cut Into Pieces
- 2 Tablespoons Cooking Oil
- 1 teaspoon Blend Of Spice Seeds (Cumin, Mustard And Clove Seeds)
- 1 stick Cinnamon Bark
- 1 whole Star Anise
- 1 whole Medium Onion (1/3 Chopped, Balance Used As Paste)
- 1 whole Tomato, Chopped
- 6 whole Curry Leaves
- ⅓ cups Coconut Milk
- ½ cups Water
- 3 sprigs Fresh Cilantro And Green Chilies For Garnish (optional)
Preparation
1. Mix turmeric, curry powder, grated ginger, salt and pepper with chicken pieces. Wrap in cling wrap and refrigerate for 2 hours.
2. Add cooking oil in a heavy saucepan on medium heat. Wait for oil to heat before adding spice seeds (cumin, mustard, and clove), cinnamon, and star anise. Do not forget: mustard seeds sputter!
3. Add chopped onions and fry till caramelized. This will take about 5 minutes.
4. Mix in onion paste. Fry for a few minutes.
5. Throw in marinated chicken pieces with chopped tomatoes. Stir occasionally.
6. Add curry leaves, coconut milk and some water. Cover and simmer for 25 minutes or until chicken pieces are fully cooked through and tender.
Garnish with fresh cilantro and/or fresh green chilies. This recipe can be spicy, depending on the brand of curry powder used. Serving suggestions: Served hot with naan or basmati rice.
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