CREAMY COCONUT CHICKEN CURRY | CHICKEN CURRY WITH COCONUT MILK

Creamy Coconut Chicken Curry | Chicken Curry In Coconut Milk | Chicken Curry With Coconut Milk | Mild Chicken Curry | Indian Chicken Curry | Chicken Gravy | Chicken Curry | Chicken Masala Curry | Coconut Chicken Curry Ingredients for the Creamy Coconut Chicken Curry : - Chicken, curry cut with bones- 500 gms For Marination: - Salt- 1 tsp - Pepper Powder- 1/2 tsp Whole Spices: - Green Cardamom- 3 - Cinnamon- 2 - Cloves- 4 - Star Anise- 1 - Bay Leaf- 2(cut into 2) Spice Powders: - Turmeric Powder- 1/4 tsp - Kashmiri Chilli Powder- 1 tsp - Coriander Powder- 1 tsp Other Ingredients: - Onions, fine chopped- 2 (130 gms) - Dried Red Chilli, chopped- 2 - Green Chillies, chopped- 2 - Ginger Garlic paste- 2 tsp - Readymade Tomato paste/puree- 5 tbsp - Thick Coconut Milk- 1 US cup (225 ml) - Lemon Juice- 1.5 tsp - Coriander leaves, chopped- 3-4 tbsp - Salt for seasoning- pinch (1/8 tsp or to taste) - Oil- 3 tbsp Preparation: - Marinate the cleaned & washed chicken pieces with salt & pepper powder. Set aside for 30 mins. - Fine chop the onions. Also chop the dried red chilli, green chillies and coriander leaves. - Prepare the coconut milk by extracting from fresh coconut or use fresh coconut milk available in carton/tin or powder, to be mixed in water and used. Process: - Heat oil in a pan and add the whole spices. Once it splutters, add the chopped onions and fry on medium heat for around 6 mins till translucent. - Add the chopped red chilli & green chillies, mix and continue to fry on medium heat for another minute. - Now add the ginger garlic paste, mix and fry for around 2 mins on low heat till the raw smell is gone. - Add the marinated chicken pieces, mix well and fry on medium heat for around 5-6 mins till the chicken pieces are browned. - Add all the spice powders to the chicken, mix and fry for 2-3 mins on medium heat till it coats the chicken pieces. - Now add the tomato paste/puree, mix and cook on low heat for 2-3 mins. - Now add the coconut milk, pinch of salt and mix it well. Cook covered on low heat for around 15 mins till chicken is tender and oil separates. - Open the lid and 150 ml of water and give it a mix. - Add the lemon juice and the chopped coriander leaves, give a mix and simmer on low heat for around 2 mins. - Serve with naan or rice. #coconutchickencurry #mildchickencurry #chickencurry #chickengravy #chickencurrycoconutmilk #spiceeats #spiceeatsrecipes #spiceeatschicken #chickenstew