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Chicken curry in coconut milk

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.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 4 people
Cuisine: ASIA, Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 500 g 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

Method
 

  1. In a deep bottomed vessel, heat oil.
  2. Add the chopped onions and fry until brown.
  3. Add the green chilli, mint leaves, ginger and garlic and fry for a couple of minutes.
  4. 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).
  5. Add the red chilli powder, coriander powder and cumin powder and fry for a minute.
  6. Add the chicken and cook under lid until the chicken is cooked and soft (add ¼ cup water if necessary).
  7. Add coconut milk and cook for a couple of minutes.
  8. Serve hot with steamed rice or roti.