Coconut Chicken Curry #ChickenWorld

An awesome Indian food that really makes your meal an amazing one. Coconut adds to the zesty flavor of curry. You can make a spicy one if you like.

Ingredients:

8 pieces chicken drumsticks or thigh
1 medium size Onion, sliced thinly
4 tbsp Oil
8 tbsp natural yogurt
2 tbsp chopped fresh coriander
2 tomatoes, halved
2 potatoes, peeled and cut into slices
2 shallots, thinly sliced
2 red chilies, sliced into long strips
2 green chilies, sliced into long strips
Coconut Cream mixed with 250 ml warm water or ½ grated coconut mixed with 250 ml water and squeezed for 375 ml milk

Curry Sauce:

2 tbsp ground almonds
1 tbsp ground cashew nuts
30 gms fresh ginger
1 tsp chili powder
1 tsp ground cinnamon
2 cardamom seeds
¼ tsp clove powder
1 tbsp ground coriander
2 tsp ground cumin
¼ tsp ground tumeric

Procedures:

• To make sauce: put sauce ingredients into a blender with 200 ml water and liquidize until smooth.

• Put shallots and 2 tbsp oil into a small bowl. Cook on high for 2 to 3 minutes to lightly brown shallots. Set aside for garnishing.

• Put onions and 2 tbsp oil in a large bowl, cover with cling film. Cook on high for 4 minutes to soften. Add chicken pieces, spoon over the sauce. Add fresh coriander. Cover with cling film and cook on high for 5 minutes. Stir, add yogurt, re-cover and cook on medium for 20 to 25 minutes until chicken is tender. Stir twice. Uncover and leave to cool. Season to taste.

• Put tomatoes, potatoes and chilies into a bowl. Add coconut milk. Stir and cook on high for 5 to 8 minutes stirring twice.

• Mix above with chicken pieces. Leave to mature for at least 2 hours, preferably overnight.

• Reheat before serving.