Chicken Curry With Coconut Milk

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READY IN:
55mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small blender, like a magic bullet, process the green chilis, the ginger and the garlic cloves until a smooth paste forms. Set aside.
  2. In a large bowl, combine yogurt, coriander, cumin, turmeric, lemon juice and half of the ground ginger-garlic-green chili paste. Add chicken and let marinate for 10 minutes.
  3. Heat oil in a large frying pan, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes. Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes. Add red chili powder and mix.
  4. Add the marinated chicken and cook on high heat for 4 minutes, stirring occasionally.
  5. Reduce to medium heat, add salt and poppy seed paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates.
  6. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.
  7. Add garam masala, mix well. Add thick coconut milk and cook on medium flame for 3-4 minutes. Turn off heat and garnish with fresh coriander leaves.
  8. Serve hot with white steamed rice, coconut rice, or rotis.

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