Coconut Curry Chicken Recipe

RECIPE: https://anitacooks.com/coconut-curry-chicken/ Hi Guys, today I’ll show you How to Make Creamy Coconut Chicken Curry. We’ll need 2 lbs/900g of boneless skinless chicken thighs cut into bite size pieces. One large yellow onion, 2 tbsps garlic and 1.5 tbsp ginger, 2 green chiles slit, 1 large tomato, ½ tsp turmeric powder, ½ tsp chili powder, 1 tsp garam masala, 1 tbsp coriander powder, 1 cup coconut milk and a few tablespoons coconut oil or vegetable oil for cooking. First, I’ll mince the garlic and ginger in a food chopper. Then mince the onion. I’ll puree the tomato. You can use fresh tomato or canned tomato puree. Heat up a pot and add oil, about 4 tbsps. When the oil is hot, add the minced onion and ¼ tsp salt. Cook for a few minutes until soft. Then add the ginger and garlic. I’ll need a little bit more oil because this is a stainless steel pan and minced onion will stick to the bottom if there’s not enough oil. If you’re using a non-stick pan, you won’t need to add more oil. Add the slit green chiles. Cook until golden. Then add all the ground spices. Stir and cook for about a minute. Add the tomato puree and cook covered for a few minutes stirring in between. When the oil separates and the mixture starts sticking to the bottom, it’s ready. You see the color has darkened a little which is good, that means the raw flavor of the tomato is gone. Add a tsp salt and the chicken. Give it a stir and cook for 5 minutes. Stir once in between. Then cover the chicken and cook until tender, about 25 minutes. Do check once or twice and add a little boiling water if the chicken sticks to the bottom of the pan. I checked frequently and stirred it but didn’t add any water. It’s best to cook the chicken with as little water as possible for maximum flavor. Also, use medium to medium low heat so you’re able to cook the chicken without adding much water.The chicken is cooked, you see the gravy is thick and pretty much coating the chicken, that’s what you want. Add one cup of coconut milk, ½ tsp ground black pepper and ¼ tsp garam masala. Taste and add salt if needed. Cover and simmer for 2 minutes. The gravy is creamy and rich and the chicken is soft and delicious. Serve this curry with rice or bread.
This is a curry that everyone will love, it’s not overly spicy. You can always adjust the heat by adding less chili powder and black pepper powder. Give this a try and let me know how it turned out. Subscribe and I’ll see you next time. Thanks for watching!