Chicken curry in coconut milk
26 Feb 2016
Prep Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Background
There are many ways to cook chicken in a gravy. The base for this gravy is coconut milk. Chicken curry in coconut milk has a very mild taste to it. It can be made for main course with steamed rice or roti.
Ingredients
- 500g Chicken (Cut into medium pieces)
- 1 Tomato (Chopped finely or puréed, I used purée)
- 2 Onions (Chopped finely)
- 1" Ginger (Grated)
- 5 Cloves garlic (Grated)
- 1 Green chilli
- 1 tsp Turmeric
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- ½ tsp Cumin powder
- A sprig of mint leaves (Washed and chopped)
- 1 tsp Garam masala powder
- Salt as required
- 1 cup or 160 ml Coconut milk
- 2 Tbsp Oil
Instructions
- In a deep bottomed vessel, heat oil.
- Add the chopped onions and fry until brown.
- Add the green chilli, mint leaves, ginger and garlic and fry for a couple of minutes.
- Add the tomato and fry until soft (if using chopped tomato) or fry until the oil oozes out on the sides (if using puréed tomato).
- Add the red chilli powder, coriander powder and cumin powder and fry for a minute.
- Add the chicken and cook under lid until the chicken is cooked and soft (add ¼ cup water if necessary).
- Add coconut milk and cook for a couple of minutes.
- Serve hot with steamed rice or roti.
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