Coconut Milk Chicken Curry. Recipe by Tejal Gore
Coconut Milk Chicken Curry. Cooking Instructions 30 mins 1 Heat oil in a wok and add the whole cloves, peppercorns, cinnamon stick, bay leaves and curry leaves. Wait for the curry leaves to spatter and then add the fresh ginger garlic paste. 2 After two minutes add the onion and tomato paste, and cook till it changes color and starts sticking to the pan. Add salt and turmeric and stir. 3 Then add the chicken and potato to the wok and stir till the chicken turns translucent. Add the red chilly powder, cardamom powder, cumin powder and stir. Then add water and close the lid and keep the gas mark on medium. 4 After 10 minutes, open the lid. By now the water should have evaporated by half. Then add the coconut milk and stir. Close the lid and cook till the chicken is well cooked. 5 Add fresh coriander and mint before serving. Along with a wedge of lemon. 6 Happy Cooking! :) 1 Heat oil in a wok and add the whole cloves, peppercorns, cinnamon stick, bay leaves and curry leaves. Wait for the curry leaves to spatter and then add the fresh ginger garlic paste. 1 Heat oil in a wok and add the whole cloves, peppercorns, cinnamon stick, bay leaves and curry leaves. Wait for the curry leaves to spatter and then add the fresh ginger garlic paste. 2 After two minutes add the onion and tomato paste, and cook till it changes color and starts sticking to the pan. Add salt and turmeric and stir. 2 After two minutes add the onion and tomato paste, and cook till it changes color and starts sticking to the pan. Add salt and turmeric and stir. 3 Then add the chicken and potato to the wok and stir till the chicken turns translucent. Add the red chilly powder, cardamom powder, cumin powder and stir. Then add water and close the lid and keep the gas mark on medium. 3 Then add the chicken and potato to the wok and stir till the chicken turns translucent. Add the red chilly powder, cardamom powder, cumin powder and stir. Then add water and close the lid and keep the gas mark on medium. 4 After 10 minutes, open the lid. By now the water should have evaporated by half. Then add the coconut milk and stir. Close the lid and cook till the chicken is well cooked. 4 After 10 minutes, open the lid. By now the water should have evaporated by half. Then add the coconut milk and stir. Close the lid and cook till the chicken is well cooked. 5 Add fresh coriander and mint before serving. Along with a wedge of lemon. 5 Add fresh coriander and mint before serving. Along with a wedge of lemon. 6 Happy Cooking! :) 6 Happy Cooking! :) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls All Butter Pound Cake Soft Mexican Wedding Cookies Easy Pork butt roast Fried cabbage Simple breakfast pizza All Butter Pound Cake Soft Mexican Wedding Cookies Easy Pork butt roast Fried cabbage Simple breakfast pizza baked potatoes Spinach Salad With Berries And Goat Cheese Mango shake Cheap&tasty leftover chicken Burgers! Smoked Seafood Linguini Sig's Cauliflower Wrap Easy Savory Soufflé Baingan Ka Bharta AMAZIMG LEMON PIE!!!! (NO BAKING) Quorn pasta baked potatoes Spinach Salad With Berries And Goat Cheese Mango shake Cheap&tasty leftover chicken Burgers! Smoked Seafood Linguini Sig's Cauliflower Wrap Easy Savory Soufflé Baingan Ka Bharta AMAZIMG LEMON PIE!!!! (NO BAKING) Quorn pasta