Creamy Coconut Chicken curry

What you need :

Chicken thighs or drumsticks	300 g
Roasted curry powder	2 tbsp
Ginger and garlic grated	2 tbsp
Chilli powder	2 tsp
Turmeric powder	1/4 tsp
Vinegar	2 tsp
Maggi coconut milk powder or fresh coconut milk	2 tbsp
Cinnamon stick 2/3 cardamoms, 2 cloves
Salt and pepper	to taste
Onion	1 large

Let’s make it:

Marinate the chicken

• Massage the chicken pieces with grated ginger and garlic, chilli powder, roasted curry powder, vinegar, salt, pepper powder and turmeric powder.  Drop the cinnamon stick, curry leaves, cardamoms and cloves and mix all together.  Leave at least 1/2 hr – 1hr,  allowing the chicken pieces to soak up the flavours of spices

Fry

• Heat up oil in a pan
• Drop chopped onion and saute.  Add ginger and garlic grated along with whole spices and curry leaves.  Saute until they become slightly brown

Cook

• Now add the marinated chicken
• Fry on medium flame about 5 – 7 mins or until the chicken pieces become soft and lightly cooked
• Now close the lid,  lower the flame to minimum and keep for about 5 mins.  This will allow all the juices to run out
• Open the lid, scrape all the juices and mix everything thoroughly
• Pour enough warm water just above the level of chicken
• Cover and cook under low flame for 10 mins or until the chicken pieces are cooked properly

Flavour with coconut milk

• Drop coconut milk powder to the side of the pan and mix with little gravy.  Then, gently shake the pan for coconut milk and gravy to come together
• Cover and cook under low flame for another  2-3 mins
• Drop an extra few curry leaves, broken into small pieces and let the curry rest for 10 mins.
• Enjoy your silky, creamy coconut flavoured chicken curry with rice, bread or noodles
• Simply gorgeous!