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Components for the Simple Coconut Chicken Curry:

– Chicken, curry cut with bones- 500 gms

Tempering:
– Cumin seeds- 1 tsp

Spice Powders:
– Turmeric powder- 3/4 tsp
– Coriander powder- 1 tsp

Other Ingredients:
– Onions, fine sliced- 2 small (120-130 gms).
– Green Chillies chopped -3 nos.
– Curry Leaves-20-25 leaves.
– Ginger garlic paste-1.5 tsp.
– Groundnut oil- 3-4 tablespoon.
– Salt-1 tsp.
– Coconut milk- 1 US cup (225 ml).
– Coriander leaves, great chopped for garnish- 3 tablespoon.

Preparation:.

– Cut the chicken into little pieces. Reserve.
– Great chop the onions and the coriander leaves. Also slice the green chillies.
– Extract coconut milk by grinding coconut and straining utilizing hot water. Alternatively, use readymade coconut milk. In case you're using readymade coconut milk powder, add 4-5 tablespoon coconut milk powder mixed in 1 United States cup water.

Process:.

– Heat 3-4 tablespoon groundnut oil in a kadhai and after that add cumin seeds. Provide a stir and then let it splutter.
– Now include the sliced onions and mix & fry on medium heat for 5 minutes till the onions are clear.
– Next include the sliced green chillies and curry leaves. Offer a mix and fry on medium heat for 1-2 minutes.
– Include the chicken pieces, turmeric powder and salt, mix and fry on high heat for 2-3 minutes till lightly browned.
– Now include the ginger garlic paste, blend and fry on medium heat for 2-3 minutes till the raw odor is gone.
– Now include the coriander powder, mix and fry on medium heat for 2-3 mins till browned.
– Now include the coconut milk powder with water, mix and cover & cook on low heat for 15 mins till chicken hurts.
– Open cover and garnish with sliced coriander leaves.
– Mix and simmer on low heat for around 2-3 minutes till oil separates. You can add little water if required if you desire a thinner gravy.

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