CREAMY COCONUT CHICKEN CURRY | CHICKEN CURRY WITH COCONUT MILK скачать в хорошем качестве

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