Even a beginner can try this silky chicken curry without messing it up. I must confess that the smooth and rich texture of the gravy is all due to a couple of tablespoons of yoghurts and coconut milk added in the cooking process. Give it a try and you will come to love it!
You'll need the following ingredients;
Ingredients Amounts
Chicken thighs 300g
Onion 2
Ginger/garlic 2tbsp
Garam masala p. 1/2tsp
Plain yoghurt 2tbsp
Green chilli 2
Tomatoes 1
Salt 1/4tsp
Lemon juice
Turmeric powder, cumin powder, chilli powder, garam masala powder - 1/4tsp each
Maggi coconut milk powder - 1tbsp
How to make:
Shallow fry
- Grate onions
- Heat 2 – 3 tbsp of oil in a wide pan and fry the grated onions until golden brown
- Add ginger-garlic paste. (grate both for more flavour and aroma)
- Add slit green chillies and salt.
- Add chicken pieces and stir fry gathering everything together.
Toss and turn
- Now, squeeze half the lemon on the chicken and stir fry until they are tender
- Add chilli powder, turmeric, coriander powder and cumin powder
Whip tomatoes and yoghurt
- Whiz tomato puree and yoghurt with a fork until all are combined properly
- Add the mixture to the chicken and fry it together
- Add Maggie coconut milk powder into 1/4 cup of water and mix well and add to the pot
Cover and cook
- Cover and cook for 5 mins and check if the chicken pieces are tender enough. If not, cook a bit longer
- Toss chopped coriander leaves on top and serve piping hot
- Enjoy!
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