Chicken Curry With Coconut

Ingredients

Marinade

·         Chicken: 1 kg (washed, cut into bite sized pieces)

·         Yogurt: 1/2 cup (curd)

·        2 Tablespoons Lemon juice:

·        1/4 teaspoon Turmeric powder

·         1 tablespoon Coriander powder

·         1/4 teaspoon Cumin powder

·         2 tablespoon ginger/garlic paste

·         1 tablespoon green chili paste

Dish

·         Red Onion: 2 (large, finely chopped)

·         1 Start Anize

·         1" of cinnamon stick.

·         2 tablespoon ginger/garlic paste

·         1 tablespoon green chili paste

·         1 1/2 teaspoon cayenne pepper powder.

·         Poppy seeds: 1 tablespoon (soak in little milk and make paste)

·         salt to taste

·         1 teaspoon Garam masala powder

·         Thick coconut milk: 3/4 cup

·         Coriander leaves: 2 tablespoons (finely chopped for garnish)

·         Oil: 2 tablespoons

Method

1.       Marinate the chicken in yogurt, coriander powder, cumin powder, turmeric powder, lemon juice and ginger-garlic-green chili paste for 10 minutes.

2.       Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 minutes.

1.       Add the ginger-garlic-green chili paste and sauté for 4 minutes

2.       Add red chili powder and mix.

3.       Add the marinated chicken and cook on high heat for 4 minutes, mixing once in a while.

4.       Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 minutes, uncovered. Cook till oil separates

5.       Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 minutes.

6.       Finally add Garam masala powder, mix well.

7.       Add thick coconut milk and cook on medium flame for 3-4 minutes.

8.       Turn off heat and garnish with fresh coriander leaves.