Chicken Curry In Coconut Milk

INGREDIENTS:

Chicken Breasts or Thighs 500 grams
Onion, 1 sliced thinly
Garlic 5-6 cloves minced
Tomatoes 1 large chopped
Green Chilis 1-2 chopped
Ginger Paste 1 tsp
Coriander Powder 1 tbsp
Red Chili Powder 1 tsp
Salt to taste
Sugar 1 tbsp
Coconut Milk 2 cups
Oil 3 tbsp

METHOD:

Serving size: 4-5

Heat oil in a pan. Add onions and garlic and sauté until golden.

Add ginger paste, green chilis, tomatoes, coriander powder, and red chili powder. Cook until the tomatoes turn soft and the oil starts to separate.

Add chicken pieces, salt, and mix well. Cook for 5–6 minutes until the chicken starts to brown slightly.

Add a splash of water, cover, and simmer over medium heat until the chicken is cooked through.

Stir in the coconut milk and sugar and simmer over low heat for 3-5 minutes.

Garnish with chopped coriander leaves and serve along with either steamed rice or ghee rice, cucumber raita or pachadi, and fried papad.

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