3 chicken breasts cut in cubes.
1 Tablespoon oil.
1 teaspoon whole cumin seeds.
1 large dry red chili.
1 teaspoon crushed fine dried curry leaves.
2 large potatoes peeled and cut in cubes.
1/2 teaspoon turmeric.
1/2 teaspoon khokney masala.
6 Tablespoon freshly chopped coriander.
3/4 large can of coconut milk.
Braise onion in oil with whole cumin seeds, red chili and the fine crushed curry leaves.
Allow to braise for 5 minutes. Add the potatoes and braise till the potatoes are half-cooked. Add the chicken. Saute.
Add the turmeric, salt to taste , khokney masala. Stir well and allow to cook till done.
Lastly add the coconut milk and chopped coriander. Give it a boil and serve.
Serve with roti and a tomato and avocado salad.
Prepared, tried and tested by:Nazley Ally
Love the taste of Thai , spicy and creamy flavours.
Nazley's Indian Style Coconut Chicken Curry
April 5, 2017 | | Leave your comments|