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: 1 pound chicken (without skin and fat), cleaned and cut into medium sized pieces; 1 large onion, peeled and chopped; 1 inch piece of ginger, finely chopped; 1/2 teaspoon chili powder; 1 teaspoon coriander powder; milk of half a coconut; 1/2 cup water; 1/2 teaspoon salt; 5-6 curry leaves; 1 tablespoon olive oil

Servings: persons

1 pound chicken (without skin and fat), cleaned and cut into medium sized pieces
1 large onion, peeled and chopped
1 inch piece of ginger, finely chopped
1/2 teaspoon chili powder
1 teaspoon coriander powder
milk of half a coconut
1/2 cup water
1/2 teaspoon salt
5-6 curry leaves
1 tablespoon olive oil

1
Take a shallow pan and add oil to it. When the oil is hot, add mustard seeds and allow them to crackle. Now add the chopped onions, garlic, ginger, green chili and saute well for 2-3 minutes. When the onions have turned golden brown, add the powdered spices and keep stirring to avoid burning. Make sure that the flame is on simmer. After frying the spices for 1 minute add chicken pieces and mix well. Add 1 cup of water, cover with a tight lid and allow the chicken to cook well for the next 20 minutes on low flame.
2
Now remove the lid and add the coconut milk and curry leaves to the pan. Mix well and allow the chicken to cook in the milk for another 2 minutes. Switch off the flame and serve hot with rice or Dosa.

250

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 10 ingredients. The key ingredients include: 1 pound chicken (without skin and fat), cleaned and cut into medium sized pieces, 1 large onion, peeled and chopped, 1 inch piece of ginger, finely chopped, 1/2 teaspoon chili 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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