Ingredients
-
2
-
1/2
-
1
-
1/4
-
1
-
1/4
-
1 1/2
-
1
-
2
-
1
-
-
-
-
-
Directions
Chicken Curry With Coconut Milk,This favorite chicken curry recipe is usually prepared as a side with flavored rice like Tomato Pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato Pulao with Chicken curry made for a deliciously comforting meal. From Sailu’s Kitchen website.,This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that’s all there is to them, they gave nothing extra to the curry. I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I’m pleased I tried it.Thanks for posting.,This was OK but nothing special. With all the spices I had expected more taste but it was rather bland. The only change I made was to substitute the yogurt with soy-yogurt, this due to that I do not mix milk and meat. The poppy seeds look nice in the final curry but that’s all there is to them, they gave nothing extra to the curry. I am not at all overly negative, the curry is OK and maybe upping the amount of spices would help. Anyway, I’m pleased I tried it.Thanks for posting.
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Steps
|
1
Done
|
In a Small Blender, Like a Magic Bullet, Process the Green Chilis, the Ginger and the Garlic Cloves Until a Smooth Paste Forms. Set Aside. |
|
2
Done
|
in a Large Bowl, Combine Yogurt, Coriander, Cumin, Turmeric, Lemon Juice and Half of the Ground Ginger-Garlic-Green Chili Paste. Add Chicken and Let Marinate For 10 Minutes. |
|
3
Done
|
Heat Oil in a Large Frying Pan, Add the Star Anise, Cinnamon Stick and Chopped Onions and Fry For 4 Minutes. Add the Remaining Ground Ginger-Garlic-Green Chili Paste and Saute For 4 Minutes. Add Red Chili Powder and Mix. |
|
4
Done
|
Add the Marinated Chicken and Cook on High Heat For 4 Minutes, Stirring Occasionally. |
|
5
Done
|
Reduce to Medium Heat, Add Salt and Poppy Seed Paste and Mix Well. Let the Chicken Cook in This Paste For 8-10 Minutes, Uncovered. Cook Till Oil Separates. |
|
6
Done
|
Add 1 1/2 Cups Water and Mix. Bring to a Boil, Reduce Flame and Cook For 13-14 Minutes. |
|
7
Done
|
Add Garam Masala, Mix Well. Add Thick Coconut Milk and Cook on Medium Flame For 3-4 Minutes. Turn Off Heat and Garnish With Fresh Coriander Leaves. |
|
8
Done
|
Serve Hot With White Steamed Rice, Coconut Rice, or Rotis. |
