Chicken Curry (with Coconut Milk)
substances:
chicken: 1 kg (washed, reduce into chunk sized pieces)
Yogurt: 1/2 cup (curd)
Lemon juice: 1/4 lemon
Turmeric powder: 1/four tsp
Coriander powder: 1 tbsp
Cumin powder: 1/4 tsp
purple Chili Powder: 1 half of tsp
Poppy seeds: 1 tbsp (soak in little milk and make paste)
pink Onion: 2 (big, finely chopped)v Garam masala powder: 1 cardamom, half " cinnamon and five cloves finely ground
celebrity anise: 1
Cinnamon: 1"
Thick coconut milk: three/4 cup
Coriander leaves: 2 tbsps (finely chopped for garnish)
salt to flavor
Oil: 2 tbsps
Make a paste:
green chilies: three
Ginger: 1 1/2" piece
Garlic: 6 cloves
Preparation
Marinate the hen in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
warmth oil in a cooking vessel, add the superstar anise, cinnamon stick and chopped onions and fry for four mts. upload the final floor ginger-garlic-inexperienced chili paste and saute for 4 mts. upload pink chili powder and blend.
add the marinated fowl and prepare dinner on excessive warmness for 4 mts, blending from time to time.
lessen to medium warmth, add salt and poppy seeds paste and mix well. let the fowl cook dinner in this paste for eight-10 mts, exposed. cook until oil separates. add 1 1/2 cups water and blend.
deliver to a boil, lessen flame and prepare dinner for 13-14 mts.
finally upload garam masala pwd, mix well. add thick coconut milk and cook on medium flame for 3-4 mts. flip off warmth and garnish with sparkling coriander leaves.
Serve warm with white steamed rice, coconut rice, any flavored or rotis.