Creato con AI
Kerala Style Chicken Curry with Coconut Milk
50 min 415 kcal a porzione Medio
Ingredienti
4 Porzioni
- skinless chicken thighs600 g
- light coconut milk200 ml
- coconut oil2 tablespoons
- onion150 g
- tomatoes200 g
- green chilies2 pieces
- ginger garlic paste1 tablespoon
- turmeric powder1 teaspoon
- coriander powder1 tablespoon
- chili powder1 teaspoon
- garam masala1 teaspoon
- curry leaves10 leaves
- mustard seeds1 teaspoon
- salt1 teaspoon
Istruzioni
- 1
Cut the chicken thighs into bite-sized pieces and set aside.
- 2
Finely slice the onion, chop the tomatoes, and slit the green chilies lengthwise.
- 3
Heat the coconut oil in a large pan over medium heat. Add the mustard seeds and let them splutter.
- 4
Add the curry leaves and sauté for a few seconds until fragrant.
- 5
Add the sliced onions and sauté until golden brown.
- 6
Stir in the ginger garlic paste and sauté for 1-2 minutes until the raw smell disappears.
- 7
Add the chopped tomatoes and green chilies. Cook until the tomatoes turn soft and oil starts to separate.
- 8
Add the turmeric powder, coriander powder, chili powder, and salt. Mix well and cook for 2 minutes.
- 9
Add the chicken pieces and mix to coat them with the masala. Cook for 5 minutes, stirring occasionally.
