Coconutty Chicken Curry

Nutrition values are AI-estimated based on ingredients.

• 1kg 250g bone-in chicken
• 400g onions, thinly sliced
• 20g ginger, crushed
• 25g garlic, crushed
• 150g tomatoes, diced
• 3 green chillies
• 250ml thick coconut milk
• 1 cup hot water
• 2 tsp salt
• 1 tsp garam masala powder
• Chopped coriander leaves
• 5-6 mint leaves
• 1 tbsp lemon juice
• 5 tbsp oil
• 1 heaped tsp Kashmiri chilli powder
• 1 tbsp curry powder
• 0.5 tsp turmeric powder
• 0.25 cup water for paste

1. 1Coarsely crush fresh ginger and garlic using a mortar and pestle.
2. 2Combine Kashmiri chili powder, curry powder, turmeric, and water to make a smooth paste.
3. 3Heat oil in a wok/kadai, add sliced onions and ¼ tsp salt; sauté until softened.
4. 4Add crushed ginger and garlic to the onions and fry for 2-3 minutes.
5. 5Add bone-in chicken pieces and fry on medium-high heat until lightly browned.
6. 6Stir in the prepared spice paste and cook on medium heat for 2-3 minutes.
7. 7Add diced tomatoes, a heaped teaspoon of salt, and a ¼ cup of water; cook until tomatoes are mushy.
8. 8Pour in 1 cup of hot water and add whole green chilies; simmer covered on low heat for 30 minutes.
9. 9Stir in garam masala powder, thick coconut milk, chopped coriander, and torn mint leaves.
10. 10Finish with a squeeze of fresh lemon/lime juice and garnish before serving.

These instructions are our analysis of the original video. Watch on YouTube →