Chicken Curry with Coconut Milk
250 gm of cleaned and cubed chicken breast
1 cup of sliced onions
2 tbsp of oil (or coconut oil)
1/2 tsp of turmeric powder
1 tsp of cumin powder
2 tsp of coriander powder
1/2 tsp of red chilli powder
1″ piece of ginger
2 green chillies (adjust to taste)
2 flakes of garlic
A few cubes of ripe tomato
1 tbsp of poppy seeds, soaked for 15 mins (see notes)
2 cups of thin coconut milk (see notes)
1 cup of thick coconut milk
A small bunch of chopped coriander leaves, for garnish
- Heat oil in a wide pan and add the sliced onions. Fry until golden brown.
- Grind the green chilies, garlic, and ginger together coarsely.
- Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions. Saute for 20 seconds.
- Add the ground chili paste and tomatoes to the above. Fry again for a minute, the mixture will turn fragrant.
- Add the cleaned chicken pieces to it along with the thin coconut milk + 1 more cup of water. Add salt. Bring this to boil.
- Meanwhile, grind the soaked poppy seeds in 2-3 tbsp water into a smooth paste. Use the same grinder as used for chili paste.
- Add poppy seed paste to the curry and when it comes to boil, lower heat and cook closed for 15-20 mins or until the chicken pieces are cooked. The gravy will also thicken a bit.
- On low heat, add the thick coconut milk and mix well. Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk. Once it’s heated through and just begins to boil, add the chopped coriander leaves, adjust salt, and remove from flame. Serve hot.