Coconut Chicken Curry

Coconut Curry Chicken
Serves 4
Best with rice, or bread of your choice
Prep time 30 minutes
Cooking time 45 minutes
Step 1: Marinate the bird
1 kg curry cut chicken
2 tablespoon coriander powder
1 tablespoon cumin powder
2 tablespoons amchur powder
150 ml yoghurt
2 tablespoons ginger paste
Mix together and set aside for 30 minutes while prepping for the masala
Step 2: The masala base
2 tablespoons ghee
1 tablespoon cooking oil (to prevent the ghee from burning prematurely)
1 black cardamom
1 stick of cinnamon
2 bay leaves
1 javitri
2 cloves
2 green cardamom
2 tablespoons whole cumin seeds
1 large cup chopped onions(roughly 4-5 large onions)
1 teaspoon turmeric powder
Marinated chicken
3 large potatoes diced into quarters
250 ml coconut milk
150 ml water
1 tablespoon crushed kasuri methi
Salt to taste
Heat the ghee on medium to high heat and add the dry spices, careful not to burn the jeera, as soon as it starts to splutter add in the onions and reduce the heat to medium. Cool for 7-10 minutes until onions get a golden brown colour, add in the turmeric and cook for 1 minute. Add in the marinated chicken and cook for a further 5-7 minutes until the chicken starts to turn white. Add in the potatoes.
Add the coconut milk and simmer for 2 minutes, add in water to cover the chicken. Place on a lid and cook on medium heat for 30 minutes stirring occasionally.
Once the chicken is done add in the kasuri methi and salt, check for seasoning. Adjust the thickness of the gravy as required. Garnish with fresh coriander.
Enjoy!