Chicken Curry With Coconut Milk | Mild Chicken Curry | Chicken Gravy Recipe | Chicken Curry | Chicken Curry In Coconut Milk

Ingredients:

– Chicken cut into medium pieces- 500 gms

To marinate with:
– Salt- 1 tsp
– Red Chilli Powder- 2 tsp
– Turmeric powder- 1/2 tsp
– Coriander powder- 1 tsp
– Cumin powder- 1 tsp
– Cinnamon powder- 1/2 tsp
– Nutmeg powder- 1/2 tsp
– Ginger Garlic paste- 1.5 tsp

Other Ingredients:
– Onions, sliced- 2 medium (150 gms)
– Tomatoes, sliced- 2 medium (120 gms)
– Thick coconut milk – 4 tbsp
– Mint leaves, chopped- 2-3 tbsp
– Coriander leaves, chopped- 2-3 tbsp
– Refined oil- 3 tbsp
– Salt to season – 1/4 tsp or to taste

Preparation:

– Marinate the chicken pieces with items indicated. Set aside for 30 mins.
– Slice the onions & tomatoes and chop the mint & coriander leaves.
– Take out thick coconut milk or use readymade thick coconut milk available in stores.

Process:

– Heat oil in a kadai or pan and add the sliced onions.
– Sautรฉ the onions for 12-14 mins on medium heat till golden brown.
– Now add the marinated chicken, sliced tomatoes and chopped mint leaves. Mix well and fry on medium heat for 5 mins.
– Continue to cook on low heat for 5-7 mins till the tomatoes are soft & oil separates.
– Now add 4 tbsp of thick coconut milk & 200 ml of water, season with 1/4 tsp salt.
– Mix well and cover & cook on low heat for 20 mins.
– Garnish with chopped coriander leaves.

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