Easy Mild Chicken Curry with Coconut Milk Recipe | Step-by-Step Indian Chicken Curry.

Welcome to my Kitchen! today we are making a mouthwatering recipe for Chicken Keema rolls that will leave your taste buds singing with joy. These crispy,flavourful roll are perfect for any occasion, whether it's a party or a cozy night in.
In this video, I'll take you through each step of the process,from preparing the delicious keema filling to folding and frying the spring rolls to golden perfection. trust us,once you try these homemade chicken spring rolls,you will never want to go to store-bought ones again.
INGREDIENTS FOR JERALA STYLE CHICKEN CURRY:
Tsp-Teaspoon; Tbsp-Tablespoon
- Chicken,-500gms
COCONUT MASALA PASTE;
- Cardamom-2
- Cloves - 3
- Cinnamon - 2 small pieces
- Fennel seeds - 1 Tsp
- Black pepper 3/4 Tsp
- Grated Coconut - 1/2 cup
- Red chilli powder -2 Tsp
- Coriander powder - 2 tsp
- Turmeric powder - 1/2 Tsp
- Curry leaves - 10-15 leaves
Tempering;
- Curry leaves -15 leaves
Other Ingredients;
-Onions
-Ginger
- Garlic
-Oil 3tbsp
- Coriander leaves
- Salt
PREPARATION:
- Heat oil in a karai and add curry leaves.
- Give a stir and add sliced onions
- Fry on medium heat for 6-7 minutes till light brown.
- Now add the chicken pieces and salt and give a mix.
- Next add the ginger paste and fry on medium heat for 5-6 minutes till the chicken is light brown in colour.
- Now add the blended masala paste ,add a pinch of salt and fry on medium heat for another 3 minutes and then on low heat for 3-4 minutes till oil separates.
- Add 250ml water,give a mix and cover and cook on low heat for 15 minutes till chicken is tender
- Garnish with fine chopped coriander leaves and simmer for 2 mins.
- SERVE WITH BASMATI RICE.
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