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Chicken in coconut milk gravy

Today's recipe is a spur of the moment recipe. I have some ingredients that are left over on hand from some other recipe. Half can of coconut milk, handfuls of mint and coriander leaves that need to be used or I have to throw them away which gave me an idea for this recipe. To my surprise this curry did turn out really rich, creamy and yummy!!! A really simple, nothing fancy, fast recipe which can be made in a jiffy. Give it a try and see for yourselves!!

Ingredients

2 lbs boneless Chicken
1 tbsp ginger garlic paste
1/2 cup onion paste
1 cup coconut milk
Salt per taste
1 tsp red chili powder(adjust per spice level)
1/2 tsp garam masala powder
1 tbsp ghee or oil
1/2 tsp cumin seeds
1/2 tsp turmeric powder
handful of mint leaves
handful of coriander leaves + 1 tbsp for garnish

Method

Clean and cut the chicken into bite size pieces. Set aside.
Heat oil in a pan. Add in cumin seeds and let them splutter. Add in mint and coriander leaves and let them splutter as well.
Add in turmeric, onion paste, ginger garlic paste, salt and 1/2 cup of coconut milk. Cover and cook till onion paste turns light golden brown in color. Keep stirring occasionally.
Add in chicken pieces, red chilli powder. Cover and cook for 5 to 10 minutes. Add in rest of the coconut milk and cook covered for 10 to 15 minutes or till the gravy reaches desired consistency. Keep stirring occasionally. Add in garam masala powder and turn off the heat. Garnish with coriander leaves and serve hot with any kind of rice, pulao or roti.

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