Creamy Chicken Curry - Delicious chicken with yoghurt and coconut milk

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nfd

Even a beginner can try this silky chicken curry without messing it up. I must confess that the smooth and rich texture in the gravy is all due to a couple of tablespoons of yoghurts and coconut milk added in the cooking process. Give a try and you will come to love it!

You will need the following ingredients to make this dish:

Chicken thighs or legs cut into medium size pieces300 g
Tomato puree3 tbsp
Onion (medium)2
Ginger garlic paste2 tbsp
Green chilli2 slit
Garam masala1/4 tsp
Turmeric ,Cumin powder, Chilli powder and salt1/4 tsp each
 Plain yoghurt2 tbsp
 Maggie coconut milk powder2 tbsp
Lemon juice of 1/2 a lemon

How to make :

Shallow fry

  • Grate onions
  • Heat 2 – 3 tbsp of oil in a wide pan and fry the grated onions until golden brown
  • Add ginger-garlic paste. (grate both for more flavour and aroma)
  • Add slit green chillies and salt.
  • Add chicken pieces and stir fry gathering everything together.

Toss and turn

  • Now, squeeze half the lemon on chicken and stir fry until they are tender
  • Add chilli powder, turmeric, coriander powder and cumin powder

Whip tomatoes and yoghurt

  • Whiz tomato puree and yoghurt with a fork until all combined properly
  • Add the mixture to the chicken and fry together
  • Add Maggie coconut milk powder into 1/4 cup of water and mix well and add to the pot

Cover and cook

  • Cover and cook for 5 mins and check if the chicken pieces are tender enough.  If not, cook a bit more longer
  • Toss chopped coriander leaves on top and serve piping hot

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