Coconut Chicken Curry

Here are the ingredients:

-1 whole chicken
-1/4 cup of oil
-4 medium size onion
-2 medium size tomatoes
-1 coconut milk can 400ml
-1 large red bell pepper
-1/2 cup of julienne carrots
-3 small green chillies
-1/4 cup of cashew
-5 tablespoons of milk
-1 teaspoon of cumin seeds
-1 black cardamom
-2 green cardamoms
-3 cloves
-10-12 black whole peppercorns
-1 bay leaf
-2 cinnamon sticks
-4 tablespoons of ginger garlic paste
-1 teaspoon of turmeric powder
-1 tablespoon of salt
-1 tablespoon of red pepper powder
-1 tablespoon of coriander powder
-1 teaspoon of garam masala powder
-1 teaspoon of paprika powder
– fresh coriander leaves

Instructions:

Add oil to an open pot/pan.
Let it heat up.
Add all whole spices.
Add roughly chopped onion.
Add roughly chopped tomatoes.
Remove the bay leaf only.
Remove onion tomato mixture from the oil.
Blend it without using water.
Once blend, add it back to the same oil.
Cover & let it come to a boil (frying point where you can start adding other ingredients).
Add chicken and mix.
Add ginger garlic paste.

(You’re mixing ingredients as you’re adding along)

Add salt, turmeric and red pepper powder.
Add coriander powder.
Add paprika powder.
Add coconut milk.
Take cashew and put it in the blender.
Add milk to make a coarse cashew paste.
Once done, add the cashew milk paste into the curry.
Give it a real good stir.
Add green chillies.
Add roughly chopped red bell pepper.
Add julienne carrots.
Add garam masala powder.
Cover to simmer.
Check whether your chicken is tender or not.
Once tender, then remove the excess oil.
Add fresh coriander leaves.

Coconut chicken curry is ready to be serve.
Serve this best with plain steam rice.

I’m hopeful that you’re going to love this dish as much as I loved creating it for you.

Thanks for watching as always.
Until next recipe, happy cooking!

COOK WITH BAJI

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