Saturday, September 26, 2020

Chicken Curry With Coconut Milk | Mild Chicken Curry | Chicken Curry

Must Try

Simple Mutton Biryani for Beginners | Mutton Biryani with Biryani Masala

In this Indo-Chinese version of the chicken lollipop, the chicken winglets are shaped into lollipops and then fried. For the drums of...

Amritsari Fish Fry | Batter Fried Fish Recipe

In this Indo-Chinese version of the chicken lollipop, the chicken winglets are shaped into lollipops and then fried. For the drums of...

Pressure Cooker Chicken Curry | Chicken Curry Recipe | Chicken Gravy

Pressure Cooker Chicken Curry Chicken (big sized curry cut pieces- 1 Kg)For Marination:Salt- 2 tspTurmeric powder- 1 tspRed Chilli Powder-...

Chicken Lollipops | Drums of Heaven | Chicken Lollipop Recipe

In this Indo-Chinese version of the chicken lollipops, the chicken winglets are shaped into lollipops and then fried. For the drums of...
- Advertisement -

Mild Chicken Curry Recipe

0 from 0 votes

Ingredients
  

  • 500 gms Chicken (cut into medium pieces- 500 gms

For Marination:

  • 1 tsp Salt
  • 2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Nutmeg Powder (Jaiphal powder)
  • tsp Ginger Garlic Paste

Other Ingredients:

  • 2 medium Onions (sliced-150 gms)
  • 2 medium Tomatoes (sliced- 120 gms)
  • 4 tbsp Coconut Milk (thick/ first extract)
  • 2-3 tbsp Mint Leaves (chopped)
  • 2-3 tbsp Coriander Leaves (chopped)
  • 3 tbsp Refined oil
  • 1/4 tsp Salt (to season)

Instructions
 

Preparation:

  • Marinate the chicken pieces with items indicated. Set aside for 30 mins.
  • Slice the onions & tomatoes and chop the mint & coriander leaves.
  • Take out thick coconut milk or use readymade/canned thick coconut milk available in stores.

Process:

  • Heat oil in a  kadai or pan and add the sliced onions.
  • Sauté the onions for 12-14 mins on medium heat till golden brown.
  • Now add the marinated chicken, sliced tomatoes and chopped mint leaves. Mix well and fry on medium heat for 5 mins.
  • Continue to cook on low heat for 5-7 mins till the tomatoes are soft & oil separates.
  • Now add 4 tbsp of thick coconut milk & 200 ml of water, season with 1/4 tsp salt.
  • Mix well and cover & cook on low heat for 20 mins.
  • Garnish with chopped coriander leaves.
Tried this recipe?Click a picture and mention @spiceeats or tag #spiceeats on Instagram!
Subscribe to our YouTube ChannelClick here to Subscribe to our YouTube channel and stay updated with our latest recipe videos!

LEAVE A REPLY

Recipe Rating




Please enter your comment!
Please enter your name here

Latest Recipes

Chicken Hakka Noodles | Chicken Noodles Recipe

Chicken Hakka Noodles Recipe Chicken Hakka Noodles is an Indo-Chinese dish of cooked noodles tossed with boiled and shredded chicken...

Simple Mutton Biryani for Beginners | Mutton Biryani with Biryani Masala

In this Indo-Chinese version of the chicken lollipop, the chicken winglets are shaped into lollipops and then fried. For the drums of...

Amritsari Fish Fry | Batter Fried Fish Recipe

In this Indo-Chinese version of the chicken lollipop, the chicken winglets are shaped into lollipops and then fried. For the drums of...

Pressure Cooker Chicken Curry | Chicken Curry Recipe | Chicken Gravy

Pressure Cooker Chicken Curry Chicken (big sized curry cut pieces- 1 Kg)For Marination:Salt- 2 tspTurmeric powder- 1 tspRed Chilli Powder-...

Chicken Lollipops | Drums of Heaven | Chicken Lollipop Recipe

In this Indo-Chinese version of the chicken lollipops, the chicken winglets are shaped into lollipops and then fried. For the drums of...

More Recipes Like This