Spicy Coconut Chicken Curry
April 23, 2014

A fiery chicken curry cooked in coconut milk.

Cuisine Indian
Course Main Course
Serves 10
Method Slow-cook
Difficulty Hard
Cook Time 1   hour(s)
  • Cuisine Indian
  • Course Main Course
  • Serves 10
  • Method Slow-cook
  • Difficulty Hard
  • Cook Time 1   hour(s)
Ingredients
chicken cleaned and cut into very small pieces
1.5   pound
salt
4   teaspoon
ginger garlic paste
4   tablespoon
red chili powder
2.5   tablespoon
turmeric powder
2   teaspoon
kashmiri red chili powder
1.5   tablespoon
green chillies
15  
garlic cloves
15  
inch ginger
2  
garam masala powder
1   tablespoon
coconut milk
400   milli liters
cumin seeds
1   teaspoon
onion finely chopped
1.5   cup
potatoes small pieces
2  
water
1/2   cup
oil
4   tablespoon
ground tomato paste
1.5   cup
Instructions

1. Marinate the chicken with 1 teaspoon salt, 1 tablespoon red chili powder, 1 teaspoon turmeric powder, 2 tablespoons ginger garlic powder.

2. Make a paste of green chillies, garlic cloves and ginger. Add in 1 teaspoon turmeric powder, 1.5 tablespoon red chili powder, and 1.5 teaspoon kashmiri chili powder.

3. Keep the paste aside. Be careful this paste will be very hot.

4. Heat oil. Add cumin seeds and 2 tablespoons ginger garlic paste. Once ginger garlic cooks well add in the hot paste. Add garam masala powder. Saute the masala for a couple of minutes.

5. Add in the finely chopped onion. Once onion cooks add in tomato paste. To make the tomato paste just run the tomatoes in the mixer to make a puree.

6. Add in the potatoes. Add in the chicken and 3 teaspoon salt.

7. Add in the coconut milk and water. Cook on a slow simmer till chicken cooks. Enjoy hot with rice or roti.