Chicken Curry With Coconut Milk Recipe

Name: Chicken Curry With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs chicken breasts, cut in bite sized pieces; 1/2 cup yogurt; 1 teaspoon lemon juice; 1/4 teaspoon turmeric powder; 1 tablespoon coriander powder; 1/4 teaspoon cumin, ground; 1 1/2 teaspoons red chili powder; 1 tablespoon poppy seed (soak in a little milk and make paste); 2 large red onions, finely diced; 1 teaspoon garam masala powder; 1 star anise; 1 cinnamon stick; 3/4 cup coconut milk; 2 tablespoons cilantro, finely chopped; salt; 2 tablespoons oil; FOR PASTE; 3 green chilies; 1 1/2 inches ginger, fresh; 6 garlic cloves

Servings: persons

2 lbs chicken breasts, cut in bite sized pieces
1/2 cup yogurt
1 teaspoon lemon juice
1/4 teaspoon turmeric powder
1 tablespoon coriander powder
1/4 teaspoon cumin, ground
1 1/2 teaspoons red chili powder
1 tablespoon poppy seed (soak in a little milk and make paste)
2 large red onions, finely diced
1 teaspoon garam masala powder
1 star anise
1 cinnamon stick
3/4 cup coconut milk
2 tablespoons cilantro, finely chopped
salt
2 tablespoons oil
FOR PASTE
3 green chilies
1 1/2 inches ginger, fresh
6 garlic cloves

1
In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
2
In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
3
Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
4
Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
5
Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
6
Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
7
Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
8
Serve hot with white steamed rice, coconut rice, or rotis.

826

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 2 lbs chicken breasts, cut in bite sized pieces, 1/2 cup yogurt, 1 teaspoon lemon juice, 1/4 teaspoon turmeric powder, and more.

Yes, Chicken Curry With Coconut Milk falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Curry With Coconut Milk

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