This coconut chicken curry is creamy, spicy and such a beautiful concoction of Indian spices. It requires some bit of patience and love – just remember all good things take time. The effort is not too much, but you have to allow the chicken to slow cook in the spices and gravy for a while before you have this stunner of chicken curry on your plate. Goes perfectly well with some plain parathas.
Heat oil in a kadhai. Add the mustard seeds and let them splutter.
Temper the oil with dried red chillies.
Add the onions. Saute for about five in medium to high heat minutes till they become transluscent. Throw in half of the curry leaves.
Once onions are soft, add the ginger and garlic paste. Saute this for a few minutes till the raw aroma of the ginger and garlic disappears.
Add the chopped green chillies and give it a quick stir.
Season with salt and mix well.
Add the chicken pieces to the onions. Add some salt to the chicken pieces wither before had or just when you add them to the pan.
Mix the chicken with the onions and the rest of the spices for about five to seven minutes in medium to high flame.
Season with all the masalas – cumin powder, fennel powder, black pepper powder, Kashmiri red chili powder and turmeric powder. Give it all a good mix for about five minutes.
Add hot water, stir and cover and cook on low flame for ten to fifteen minutes.
Take the lid off and add the thick coconut milk along with the rest of the curry leaves. Mix well. Cover and cook for another fifteen minutes.
Take lid off and season with garam masala. Give it one last stir and it’s ready! Serve hot with some plain parathas.