Chicken Curry in Coconut Milk
An aromatic chicken curry features a rich blend of spices and creamy coconut milk.
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Instructions
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Start boiling water for the curry and any accompanying rice.
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Combine chicken with chili, coriander, cumin, fennel, and cardamom powders; mix well, adding a little water if needed, then marinate for 30 minutes.
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Heat oil in a deep pan over medium heat, then add whole spices and sauté until fragrant.
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Stir in garlic, ginger, and onion pastes; sauté for 2 minutes.
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Add marinated chicken, potatoes, and tomatoes to the pan. Pour in enough hot water to cover, bring to a boil, then reduce heat and simmer for 20 minutes, stirring occasionally.
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Season with salt to taste and cook uncovered for 5 additional minutes.
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Stir in coconut milk and bring to a boil, then immediately remove from heat.
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Serve hot with plain boiled rice or lachcha parathas.