COCONUT CHICKEN CURRY
40g vegetable oil
2 tablespoon mustard seeds
1 red onion, medium sized, finely sliced
1 clove garlic, sliced
1 small green chilli, sliced
1/2 inch cube ginger, sliced
2 tablespoon ginger and garlic paste
1 teaspoon red chili powder
1 teaspoon turmeric Powder
1 tablespoon coriander powder
1 tablespoon cumin powder
1 tomatoes, medium sized, finely chopped
5 tablespoon tomato passata
2 chicken breast, boneless & skinless, cut into 1 inch cubes
200ml coconut milk, thick
To taste salt
Method:
Heat oil in a thick deep bottomed pan; add the mustard seeds and as soon as it crackles add the sliced garlic, ginger, green chillies and red onion, sauté the onions until golden brown.
Mix together red chili powder, coriander powder, cumin powder, turmeric powder & ginger garlic paste along with enough cold water to soak the mixture. Add this to the onion mixture and cook for a minute.
Now add chopped tomatoes and sauté occasionally muddling them till it is a smooth paste, add the diced chicken. Cook while stirring constantly for another 2 minutes.
Add tomato passata and continue cooking till the chicken is half cooked, add the coconut milk and salt.
Bring the sauce to a boil, reduce heat and simmer till the chicken is fully cooked.
Serve hot with steamed rice or paratha.
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