Step-by-Step Instructions

1. 1.Heat Oil and Cumin Seeds

   Heat 3-4 tablespoons of oil in a pan. Add 1 teaspoon of cumin seeds and let them splutter.

2. 2.Sauté Onions

   Add 2 small (120 gms) chopped onions to the pan. Fry them for 5-6 minutes on medium heat until they turn translucent and slightly golden.

3. 3.Add Green Chili and Curry Leaves

   Add 3 chopped green chilies and 20-25 curry leaves to the sautéed onions. Fry for 2 minutes on medium heat until fragrant.

4. 4.Cook Chicken with Turmeric and Salt

   Add 500 gms of small curry-cut chicken pieces with bones to the pan. Sprinkle 3/4 teaspoon of turmeric and 1 teaspoon of salt. Fry for 2-3 minutes on high heat until the chicken changes color and is well coated with the spices.

5. 5.Add Ginger Garlic Paste and Coriander Powder

   Add 1.5 teaspoons of ginger garlic paste and 1 teaspoon of coriander powder to the chicken. Mix well and fry for 2-3 minutes on medium heat until the raw smell of the paste disappears.

6. 6.Simmer in Coconut Milk

   Pour in 1 cup (225 ml) of coconut milk. Stir everything together, cover the pan with a lid, and cook for 15 minutes on low heat until the chicken is tender and cooked through.

7. 7.Garnish and Finish Cooking

   Uncover the pan, stir in 3 tablespoons of fine chopped coriander leaves. Cook for another 2-3 minutes on low heat, allowing the flavors to meld and the curry to thicken slightly.

8. 8.Serve

   Your Coconut Chicken Curry is ready to be served hot with rice or bread.