Chicken curry in coconut milk gravy
Curries With Bumbi · ♥ 697 likes · 15.6K views · 5 min video
Read about thighs in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1.2 kg chicken
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp freshly cracked black pepper
- 2 tsp lemon juice
- 468 g red ripe tomatoes
- 380 g onions
- 22 g ginger
- 26 g garlic
- 5–6 whole green cardamoms
- 4 whole cloves
- 1 tsp garam masala powder
- 2 tsp sugar
- 3 whole whole green chilies
- 2 whole dry Kashmiri red chilies
Marinate the chicken with turmeric powder, red chilli powder, freshly cracked black pepper and lemon juice.
Heat two teaspoons of oil in a pot over medium heat; add green cardamoms, cloves, cumin seeds and coriander seeds and fry on medium-low under a minute.
Spices and vegetables for the base
- 2 tsp oil
- 1 tsp cumin seeds
- 1 tbsp coriander seeds
- salt
- 1 cup water
- black peppercorns
Add the onions, ginger, garlic, tomatoes and dried chilies (or Kashmiri red chili powder), salt, stir on high heat, then add about a cup of water and a few black peppercorns.
Blend to a very smooth puree. If the blender cannot take hot food, cool to room temperature first; if blending hot, remove the lid's central cap and cover with a folded kitchen cloth.
- 4 tbsp oil
Heat 4 tablespoons of oil in the pot over medium-high heat; add a dried bay leaf and a cinnamon stick, then the chicken.
- 1 whole dried bay leaf
- 1 whole cinnamon stick
Stir on high heat five to six minutes to evaporate the moisture from the chicken, then cover on high heat, stirring from time to time.
Cooking the chicken dry
When about half the water has gone, add the puree and salt; cover partially on medium-high heat so the gravy thickens.
- chopped stems of coriander
- ¼ cup coconut milk
Add chopped coriander stems if using and a quarter cup of coconut milk; cover partially on medium-low heat for 20 minutes, adding garam masala at the 10-minute mark.
Puree, coconut milk and the slow cook
- 1 tsp Kashmiri red chili powder
- coconut milk
- coriander leaves
- kasuri methi
Taste; add sugar, whole green chilies, a teaspoon of Kashmiri red chili powder and more coconut milk, then coriander leaves and a little kasuri methi (too much makes it bitter).
- lemon juice
Cover on low heat for 10 more minutes; finish with a little lemon juice and more coriander leaves. Serve with rice, roti or naan.