Creamy Coconut Chicken curry

m12 What you need :

 Whole chicken/thighs/ drumsticks 300 g
Roasted curry powder 2 tbsp
Ginger and garlic grated 2 tbsp
Chili powder 2 tsp
Turmeric powder 1/4 tsp
Vinegar 2 tsp
Maggi coconut milk powder/fresh coconut milk 2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves
Salt and pepper to taste
 Onion  1 large

Let’s make it:

  • If you are using a whole chicken or thighs, cut them into medium-sized pieces.
  • Massage the chicken pieces with grated ginger, grated garlic, chili powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick , curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr,  allowing the chicken pieces to soak up the flavours of spices.  For a more juicier version, keep overnight in the fridge.
  • Heat up oil in a pan.
  • Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown.
  • Now add marinated chicken.
  • Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked.
  • Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out.
  • Open the lid , scrape all the juices and mix everything thoroughly.
  • Pour enough warm water just above the level of chicken.
  • Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly.
  • Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for  coconut milk and gravy to come together.
  • Cover and cook under low flame for another  2-3 mins.
  • Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
  • Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles.
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