Chicken Curry with Coconut Milk

Step 1: Marinate Chicken

In a bowl, add 500 gms of curry cut chicken pieces with bones. Season with 1/2 tsp pepper powder and 1 tsp salt. Mix thoroughly to coat all the chicken pieces. Set aside to marinate for 30 minutes.

Step 2: Temper Whole Spices

Heat 3 tbsp of oil in a pan. Once hot, add 4 cloves, 2 pieces of cinnamon, 3 cardamoms, 1 star anise, and 2 bay leaves to the oil. Sauté for a few seconds until fragrant.

Step 3: Sauté Onions

Add 2 medium chopped onions to the pan with the whole spices. Fry on medium heat for 6 minutes, stirring occasionally, until the onions become translucent.

Step 4: Add Chillies

Introduce 1 chopped dry red chilli and 2 chopped green chillies to the pan. Fry for 1 minute on medium heat, mixing with the onions.

Step 5: Add Ginger Garlic Paste

Add 2 tsp of ginger garlic paste to the mixture. Fry for 2 minutes on low heat, stirring continuously to prevent burning and ensure the raw smell disappears.

Step 6: Brown Chicken

Add the marinated chicken pieces to the pan. Fry the chicken for 5-6 minutes on medium heat, stirring frequently, until the chicken pieces are browned on all sides.

Step 7: Add Powdered Spices

Sprinkle 1/4 tsp turmeric, 1 tsp Kashmiri chilli powder, and 1 tsp coriander powder over the chicken. Fry for 2-3 minutes on medium heat, mixing well until the masala thoroughly coats the chicken pieces.

Step 8: Add Tomatoes

Add 2 medium chopped tomatoes to the pan. Fry for 1 minute on medium heat, incorporating them into the chicken and spice mixture.

Step 9: Cook with Tomatoes

Cover the pan with a lid and cook on low heat for 5 minutes. This allows the tomatoes to soften and release their juices, blending with the spices.

Step 10: Add Coconut Milk and Salt

Pour 200 ml of coconut milk into the curry. Add an additional 1/8 tsp of salt (or to taste). Stir well to combine all ingredients.

Step 11: Simmer Curry

Cover the pan again and cook on low heat for 15 minutes. This simmering period allows the chicken to cook through and the flavors to meld, creating a rich gravy.

Step 12: Finish and Serve

Remove the lid. Squeeze in 1.5 tsp of lemon juice and sprinkle 3 tbsp of chopped coriander. Mix gently. The chicken curry is now ready to be served.

• Marinating the chicken for at least 30 minutes helps in tenderizing the meat and infusing flavors.

• Adjust the amount of dry red chilli and green chilli according to your spice preference.

• Ensure the onions are fried until translucent to form a good base for the curry.

• For a thicker gravy, you can add a tablespoon of cashew paste or almond paste along with the coconut milk.

• Replace chicken with paneer or mixed vegetables for a vegetarian version.

• Garnish with fresh mint leaves for an added aromatic touch.