Chicken skinned and boned - ½ kg
Garlic, cloves, crushed – 2
Ginger paste – 1/2tsp
Low sodium chicken broth - 1 cup
Chopped onion - 1
Olive oil - 1 tsp
Water - 1 cup
Cumin seeds powder - 1/2 tsp
Coriander seeds powder- 1 tsp
Garam masala – ½ tsp
Turmeric powder - 1/2 tsp
Chopped green chilli - 1Coconut milk – ½ cup
Coriander leaves for decoration – 4 tsp
Make the chicken in to medium sized pieces.
Heat oil in a non stick pan and add the chicken pieces, fry until it becomes golden brown.
Remove the chicken and keep it aside.
Then add onion and ginger-garlic paste and fry in low flame, add all the
powders, and stir for a minute.
Add chicken broth and water with that and Waite for 5 minutes to get boil.
Add the fried chicken pieces and close the pan.
Let it cook for 30 minutes in medium flame.
Finally add coconut milk and Cook for a minute, decorate with Coriander leaves.
Chicken curry is the good combination for roti, chapatti, non, parota and even for rice.