Chicken Curry With Coconut Milk

This favorite chicken curry recipe is usually prepared as a side with flavored rice like tomato pulao. Coconut milk and poppy seeds are essential in the preparation of the curry. The chicken simmers in a concoction of yogurt, coconut milk, poppy seeds and garam masala to yield a rich creamy textured curry. Tomato pulao with chicken curry made for a deliciously comforting meal. from sailu's kitchen website.

Steps

In a small blender , like a magic bullet , process the green chilis , the ginger and the garlic cloves until a smooth paste forms.

Set aside.

In a large bowl , combine yogurt , coriander , cumin , turmeric , lemon juice and half of the ground ginger-garlic-green chili paste.

Add chicken and let marinate for 10 minutes.

Heat oil in a large frying pan , add the star anise , cinnamon stick and chopped onions and fry for 4 minutes.

Add the remaining ground ginger-garlic-green chili paste and saute for 4 minutes.

Add red chili powder and mix.

Add the marinated chicken and cook on high heat for 4 minutes , stirring occasionally.

Reduce to medium heat , add salt and poppy seed paste and mix well.

Let the chicken cook in this paste for 8-10 minutes , uncovered.

Cook till oil separates.

Add 1 1 / 2 cups water and mix.

Bring to a boil , reduce flame and cook for 13-14 minutes.

Add garam masala , mix well.

Add thick coconut milk and cook on medium flame for 3-4 minutes.

Turn off .

Ingredients

chicken breasts, yogurt, lemon juice, turmeric powder, coriander powder, cumin, red chili powder, poppy seed, red onions, garam masala powder, star anise, cinnamon stick, coconut milk, cilantro, salt, oil, green chilies, ginger, garlic cloves