Spicy Chicken curry in coconut milk

Hello everybody, I hope you are having an incredible day today. Today, I'm gonna show you how to make a distinctive dish, Spicy Chicken curry in coconut milk. One of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Spicy Chicken curry in coconut milk is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It's simple, it's quick, it tastes yummy. They are fine and they look wonderful. Spicy Chicken curry in coconut milk is something that I've loved my entire life.

Many things affect the quality of taste from Spicy Chicken curry in coconut milk, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Spicy Chicken curry in coconut milk delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we must first prepare a few ingredients. You can have Spicy Chicken curry in coconut milk using 11 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Get to make Spicy Chicken curry in coconut milk:

1. 10 pieces chicken (medium sized cut)
2. 2 onions sliced
3. 2 tomatoes sliced
4. 3 tbsp Mangalorean bafat masala
5. 1.5 tbsp Pepper powder
6. 2 tbsp Ginger garlic green chilli paste
7. 1 cup thick coconut milk
8. 1 lemon
9. Salt
10. 2 sprig curry leaf
11. 2 tbsp+1tsp Coconut oil

Instructions to make to make Spicy Chicken curry in coconut milk

1. Marinate the chicken in 1tsp pepper powder, 1tsp ginger garlic and greenchilli paste,1tbsp bafat masala,a tsp of lemon and salt for 1hour
2. Heat 2tbsp oil in a kadai and tip in onions and saute till pink color then add rest of the ginger garlic and green chilli paste and saute till raw smell disappears,now add tomatoes and cook till mushy
3. Later add rest of the pepper powder and 1tbsp bafat masala powder and saute till raw smell of the spices disappears and you get a lovely aroma.Once the spice powders are roasted nicely add in marinated chicken pieces and mix nicely and saute for a minute and keep it closed for 3-4mins on low flame. Check in between so that it doesnt get burnt from the bottom.Later add 1/2 cup water and let it cook for 5 mins or till the water evaporates completely
4. Now pour coconut milk and a sprig of curry leaf and mix, close the lid cook till done.when the gravy is thick tip in the remaining bafat masala,curry leaf and lemon juice and cook for 2mins closed, once done swicth off the flame.This is a spicy tangy semi dry gravy which goes well with anything.
5. I had this curry with appam can be served with parathas,roti,rice and dosa's

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