Description
A delightful and warming dish featuring chicken simmered in a creamy coconut milk sauce, flavored with spices and garnished with fresh coriander.
Ingredients
- 1 kg chicken, cut into pieces
- Juice of 1 lemon
- Salt to taste
- 2 tablespoons vegetable oil
- 2 onions, finely chopped
- 4 cloves garlic, minced
- 1-inch ginger, grated
- 2 tomatoes, chopped
- 2 green chilies, chopped (adjust for heat)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon garam masala
- 1 cup coconut milk
- Fresh coriander leaves (for garnish)
Instructions
- In a bowl, mix the chicken with lemon juice and salt. Let the chicken marinate for 30 minutes.
- Heat the oil in a pan over medium heat. Sauté the onions until they turn golden brown. Add garlic and ginger, cooking for 1–2 minutes until they smell good.
- Stir in cumin, coriander, turmeric, paprika, and garam masala. Cook for 2 minutes to let the spices release their aroma.
- Add chopped tomatoes and green chilies. Cook until the tomatoes form a thick sauce.
- Add the marinated chicken and sear it until it is lightly browned, about 7 minutes.
- Pour in the coconut milk. Reduce the heat to low and let it simmer for 25–30 minutes until the chicken is tender.
- Adjust the salt to your taste, garnish with fresh coriander, and serve hot with rice, naan, or chapati.
Notes
Allow enough time for the chicken to marinate for enhanced flavor. You can adjust spices according to your taste. Full-fat coconut milk provides a creamier texture.