Coconut Milk Chicken Curry

Step 1: Prepare the Marinade

In a large bowl, combine red chili powder (1 tsp), turmeric powder (1 tsp), cumin powder (1 tsp), black pepper powder (1/2 tsp), garam masala powder (1 tsp), coriander powder (1 1/2 tsp), salt (1 1/2 tsp, or to taste), garlic paste (1 tbsp), ginger paste (1 tbsp), plain yogurt (4 tbsp), chopped fresh coriander (1/4 cup), and chopped fresh mint (2 tbsp). Mix thoroughly until a smooth paste forms.

Step 2: Marinate the Chicken

Add 1 kg of chicken pieces to the prepared marinade. Using your hands, mix the chicken well with the marinade, ensuring each piece is fully coated. Marinate for at least 30 minutes.

Step 3: Sauté Onions and Whole Spices

Heat 4 tablespoons of cooking oil in a large pan over medium heat. Add 1 1/2 cups of thinly sliced onion, 1 small cinnamon stick, and 3 cardamoms. Sauté until the onions turn golden brown, about 5-7 minutes.

Step 4: Add Marinated Chicken

Carefully add the marinated chicken pieces to the pan with the sautéed onions. Stir well to combine the chicken with the onions and any remaining marinade.

Step 5: Cook the Chicken (First Phase)

Cover the pan with a lid and cook for 20 minutes over medium heat. Stir occasionally to prevent sticking and ensure even cooking.

Step 6: Add Coconut Milk and Green Chilies

After 20 minutes, remove the lid. Pour in 3/4 cup of coconut milk and add 7-8 whole green chilies. Stir gently to incorporate the coconut milk into the curry.

Step 7: Cook the Chicken (Second Phase)

Cover the pan again and cook for another 10 minutes over low heat, allowing the flavors to meld and the chicken to become tender.

Step 8: Garnish and Serve

Remove the lid, stir the curry one last time. Garnish with fresh chopped coriander leaves. Serve hot with steamed rice or bread.

• For best flavor, marinate the chicken for at least 30 minutes, or even overnight in the refrigerator.

• Adjust the number of green chilies according to your preferred spice level.

• Serve hot with steamed rice, naan, or roti.

• Add diced potatoes or other vegetables like bell peppers for a heartier curry.

• For a richer flavor, you can add a tablespoon of ghee at the end.

• Experiment with different whole spices like bay leaves or black peppercorns during the sautéing stage.