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Mild Chicken Curry Recipe

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Ingredients
  

  • 500 gms Chicken (cut into medium pieces- 500 gms

For Marination:

  • 1 tsp Salt
  • 2 tsp Red Chilli Powder
  • 1/2 tsp Turmeric Powder
  • 1 tsp Coriander Powder
  • 1 tsp Cumin Powder
  • 1/2 tsp Cinnamon Powder
  • 1/2 tsp Nutmeg Powder (Jaiphal powder)
  • 1½ tsp Ginger Garlic Paste

Other Ingredients:

  • 2 medium Onions (sliced-150 gms)
  • 2 medium Tomatoes (sliced- 120 gms)
  • 4 tbsp Coconut Milk (thick/ first extract)
  • 2-3 tbsp Mint Leaves (chopped)
  • 2-3 tbsp Coriander Leaves (chopped)
  • 3 tbsp Refined oil
  • 1/4 tsp Salt (to season)

Instructions
 

Preparation:

  • Marinate the chicken pieces with items indicated. Set aside for 30 mins.
  • Slice the onions & tomatoes and chop the mint & coriander leaves.
  • Take out thick coconut milk or use readymade/canned thick coconut milk available in stores.

Process:

  • Heat oil in a  kadai or pan and add the sliced onions.
  • Sauté the onions for 12-14 mins on medium heat till golden brown.
  • Now add the marinated chicken, sliced tomatoes and chopped mint leaves. Mix well and fry on medium heat for 5 mins.
  • Continue to cook on low heat for 5-7 mins till the tomatoes are soft & oil separates.
  • Now add 4 tbsp of thick coconut milk & 200 ml of water, season with 1/4 tsp salt.
  • Mix well and cover & cook on low heat for 20 mins.
  • Garnish with chopped coriander leaves.
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