Chicken Curry in Coconut Milk

I made this last night and it turned out very good. It's very simple and very delicious. We had it over brown Basmati rice.

  • 6 boneless, skinless chicken thighs cut into 1" pieces
  • 1 cup cooked potatoes
  • 1 can coconut milk (400 ml)
  • 1 can diced tomatoes (400 ml)
  • 1 onion finely chopped
  • 1 tbsp ginger paste
  • 1 tbsp garlic paste
  • 2 tsp Garam Masala
  • salt & chili powder to taste
  • 4 tbsp canola oil
  • 1/2 tsp mustard seeds
Heat oil in the pot and add mustard seeds. When they start popping, add onions and saute until they start browning. Add the Garam Masala, ginger and garlic pastes and saute for a minute. Add the tomatoes and chicken. Mix well and bring to a boil. Reduce heat and let cook until almost done (15 minutes). Add coconut milk, cooked potatoes and salt and let it simmer for 10 more minutes until the chicken is cooked.


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