International Community Odense Odense International Cookbook | Page 67

Chicken Curry with Coconut Milk
Ingredients:

India
Chicken curry is a very common
dish in India. Best to serve with
boiled rice.

Serves - 4
350 g of cleaned and cubed chicken
boneless pieces
1 cup of sliced onions
2 tbsp of oil
½ tsp of turmeric powder
1 tsp of cumin powder
1 tsp of coriander powder
¼ tsp of red chili powder
½ piece of ginger
1 green chili (adjust to taste)
2 flakes of garlic
2 tomato cut into small cube shaped
1 cups of thick coconut milk
3-4 stems of coriander leaves,
chopped, for garnish

Steps:
1. Heat oil in a wide pan and add the sliced onions. Fry until golden brown
2. Grind the green chili, garlic, and ginger together coarsely.
3. Add spice powders - chili, coriander, cumin, and turmeric - to the fried
onions. Sauté for 20 -30 seconds.
4. Now add the ground chili paste and tomatoes to the above. Fry again for
a minute.
5. Add the cleaned chicken pieces to this, along with the ½ cup of coconut
milk + ½ more cup of water. Add salt. Bring this to boil.
6. When it comes to boil, lower heat and cook closed for 15-20 min or until
the chicken pieces are cooked. The gravy will also thicken a bit.
7. On low heat, add the remaining coconut milk and mix well.
8. Do not boil for too long after the last portion of 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. Once it’s heated through and just begins to boil, add
the chopped coriander leaves, adjust salt, and remove from flame.
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Serve hot with cooked rice.