CHICKEN COCONUT CURRY

                                                    

                                                         CHICKEN COCONUT CURRY

                                                                               Amchi

 A delicately flavored and fragrant curry that is beautiful to behold!  The coconut base is very typical of the Konkan coast.  This recipe can also be used for seafood and vegetable curries. Minus the tomatoes and plus a mustard curry leaf tempering,  the recipe also makes delicious pineapple and mango curries!

INGREDIENTS

2 lbs chicken pieces, gently massaged  with 1 tsp salt, 1 tsp haldi, 1 tsp fresh ground black pepper, and 1 tsp ground coriander

4 Tbs oil

4 bay leaves

6 cardamoms

6 cloves

2 tsp cumin seeds crushed

2 tsp fennel seeds or 4 star anise

2 cups finely diced onions

3 Tbs ginger garlic paste  ( 1 1/2 Tbs of each)

1/2 cup small diced tomato

3 small green chillis

1 14 oz can of coconut milk

1 tsp salt

juice of half lemon

INSTRUCTIONS

Prepare chicken pieces as indicated above and set aside.

Heat oil in a saucepan and toss in bay leaves, cardamoms, cloves, cumin seeds and fennel seeds or star anise.

Fry for 1 minute.

Add onions to the pan and saute  for 5-6 minutes till they turn golden.

Stir in ginger garlic paste and saute for a minute.

Stir chicken pieces into onion mixture and fry for about 5-6 minutes until all sides are heat sealed and no longer raw pink anywhere.

Add tomatoes and green chillies and salt and cook the chicken curry on medium heat ill the tomatoes break down, another  5 minutes.

Gently pour the coconut milk into the curry, stir, cover and simmer on low heat for 10 minutes.

Stir in juice of half a lemon, check for perfect taste.

Enjoy!❤