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

Chicken Curry In Coconut Milk | Chicken Curry With Coconut Milk | Mild Chicken Curry | Indian Chicken Curry | Chicken Gravy | Chicken Curry | Chicken Masala Curry | Coconut Chicken Curry


Ingredients for Mild Chicken Curry with Coconut Milk:

(Tsp-Teaspoon; Tbsp-Tablespoon)

- Chicken - 500 gms. (curry cut with bones)

Marination:
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Red Chilli Powder- 1 tsp
- Ginger garlic paste- 1.5 tsp

Tempering:
- Curry leaves- 10-15 nos

Spice Powders:
- Coriander powder- 1 tsp
- Fennel Powder- 1/2 tsp
- Pepper powder- 1/2 tsp
- Cumin powder-1/2 tsp

Other Ingredients:
- Onions, sliced- 2 medium (150 gms)
- Tomatoes sliced- 2 small (100 gms)
- Green Chillies, cut -2-3
- Thick Coconut milk- 100 ml
- Garam Masala powder- 1/2 tsp
- Coriander leaves, chopped -2 tbsp
- Oil -3 tbsp

Preparation:

- Marinate the chicken pieces with the ingredients specified. Mix well and set aside for around 30 mins.
- Slice the onions and the tomatoes.
- Fine chop the coriander leaves for use later.

Process:

- Heat oil in a pan and then add the curry leaves.
- Give a stir and then add the sliced onions. Fry on medium heat for around 10 mins till light brown in colour.
- Now add the marinated chicken pieces , sear and fry on medium heat for around 2 mins.
- Add the spice powders other than Garam masala powder & fry on medium heat for 3-4 mins.
- Next add the sliced tomatoes and fry on medium heat for 3-4 mins till soft.
- Add the coconut milk & 150 ml water , garam masala powder and give a mix.
- Cover & cook on low heat for around 15 mins till chicken is tender.
- Garnish with chopped coriander leaves.
- Simmer for 2 mins till oil separates.
- Serve with naan or rice.









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