Chicken Curry (Chicken in Almond/Coconut Milk)

Chunks of Chicken Simmered in Almond/Coconut Milk

TIPS for this Recipe

Chicken

Some bones in the chicken taste better. However, if not comfortable with bones, get boneless meat.

Almond Vs. Coconut Milk

It is your preference. I found both options equally good.

Ingredients

• 1 lb combination of boneless breast and thighs and legs with bones
• 1/2 cup (8 oz) unsweetened Almond or Coconut Milk
• 2 (8 oz) medium red onion – chopped
• 1 tsp minced Garlic
• 1 tsp minced Ginger
• 1/2 tsp mustard Seeds
• 5-10 curry leaves
• 1 tbsp coconut Oil
• 1/4 tsp ground black pepper
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1/4 tsp garam masala

Instructions

• Cut the chicken into smaller pieces. Score the chicken legs and thighs if they are with bone
• Boil 1 cup of water and keep aside
• Heat the oil in a non-stick sauce pan and add mustard seeds when the oil is hot
• Once all the mustard seeds are popped, add minced garlic and ginger and saute until browned
• Add onion and saute until clear
• Add curry leaves and salt and mix well
• Add chili, coriander, turmeric, garam masala, black pepper powders and mix well
• Pour 1/4 cup of hot water and mix well
• Cook the mix for 2 minutes. Add more water if sticking to the pan
• Add chicken and mix to cover the masala to the meat
• Cook 20-30 minutes or until the chicken is well cooked
• Add almond or coconut milk and simmer in lower heat until the sauce is thickened

• Servings : 4
• Ready in : 60 Minutes