Try “Chicken Coconut Curry” for dinner tonight.
Recipe by Chef Bushra Arham.
Ingredients:
• Chicken Half Kg
• Green chilies 7-8
• Corriander leaves Half bunch
• Mint leaves half bunch
• Curry leaves half bunch
• Salt to taste
• Yogurt 1 cup
• Onion 2 medium ( sliced)
• 1 tabs cumin powder
• 1 tabs all spice powder
• Half tabs black pepper
• Coconut milk 2 cups
Method:
On medium flame, heat oil into a pan . Add onion and fry until golden brown. Add ginger garlic paste and curry leaves. Now add chicken into it mix and fry until chicken change its colour. Now grind corriander leaves, mint leaves yogurt and green chilies together and add this mixture as well. Add salt, mix it well let it cook for 5 minutes stirring occasionally. Now add all spice powder, black pepper powder, cumin powder ½ cup water in it, cover the pan and let it cook for 15 minutes. Lower the flame and add coconut milk simmer for 10 minutes .Garnish with fresh chopped corriander leaves and serve warm this fantastic dish with boiled rice or chapatti.
