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Chicken Coconut Curry

Falak
Print Recipe
Course Main Course
Cuisine Indian, Pakistani
Servings 4 servings

Ingredients
  

  • 500 g chicken
  • 4 Tbsp oil
  • 200g onion puree
  • 1 Tbsp ginger-garlic paste
  • 1.5 - 2 tsp salt (adjust at end)
  • 1/4 tsp turmeric powder
  • 1.5 tsp cumin powder
  • 2 tsp coriander powder
  • 1.5 tsp curry powder
  • 1.5 tsp Kashmiri chilli powder (gives colour + mild heat)
  • 1/2 tsp black pepper powder
  • 120 g tomato purée
  • 200 ml coconut milk (Full fat)
  • 200 ml coconut cream
  • 3/4 cup HOT water

Add Only at End

  • 1/2 tsp garam masala
  • 2 tsp lemon juice
  • 1/2 tsp sugar

Instructions
 

  • Heat oil on medium-high heat.
  • Add onions and cook until slightly golden
  • Add ginger-garlic and cook for 15-20 sec
  • Add tomato puree.
  • Add all powdered spices and stir well.
  • Cover and cook for 4-5 minutes or until oil separates.
  • Add chicken, leave undisturbed for 1-2 minutes to sear it. Then gently flip the pieces and again leave undisturbed for 1-2 minutes.
  • Now give a good stir, cover and cook the chicken for around 5-7 minutes. Make sure to stir a few times.
  • Add coconut milk + coconut cream + ¾ cup hot water
  • Cover and cook for 15–18 minutes or until chicken is done. Make sure to stir regularly.
  • Turn off the heat. Add garam masala, lemon juice and sugar. Stir and cover so that flavors infuse.
  • Serve hot with naan or rice.