Chicken Curry With Coconut Milk
½ tsp of red chilli powder 2 tsp of coriander powder 2 tbsp of oil (I use coconut oil) 2 green chillies (adjust to taste) 250 gm of cleaned and cubed chicken pieces A few cubes of ripe tomato 1 tbsp of poppy seeds, soaked for 15 mins (see notes) 2 cups of thin coconut milk (see notes) 1 cup of thick coconut milk A small bunch of chopped coriander leaves, for garnish
On low heat, add the thick coconut milk and mix well Add poppy seed paste to the curry and when it comes to boil, lower heat and cook closed for 15-20 mins or until the chicken pieces are cooked. The gravy will also thicken a bit Add the cleaned chicken pieces to this, along with the thin coconut milk + 1 more cup of water. Add salt. Bring this to boil Now add the ground chilli paste and tomatoes to the above. Fry again for a minute, the mixture will turn fragrant Grind the green chillies, garlic, and ginger together coarsely Add the spice powders – chilli, coriander, cumin, and turmeric – to the fried onions. Saute for 20 seconds Meanwhile, grind the soaked poppy seeds in 2-3 tbsp water into a smooth paste. I use the same grinder as I used for chilli paste Do not boil for too long after the thick coconut milk is added. If you feel the gravy is too watery, boil the curry in an open pan before adding the thick coconut milk Heat oil in a wide pan and add the sliced onions. Fry until golden brown Once it’s heated through and just begins to boil, add the chopped coriander leaves, adjust salt, and remove from flame
