Name: Chicken coconut curry recipe by Insiya Thanawala at BetterButter
Prep time: 40 min
Cook time: 60 min
Total time: 100 min
Yield: 10
Ingredients: 1 full chicken, cut into pieces; 5 small cups of coconut milk; 1 tbsp ginger-garlic green-chilli paste; 100 gms til; 100 gms cashew nuts; 100 gms peeled groundnuts; 2-3 star anise; 1 tsp whole jeera; 4-5 whole black peppers; 3-4 cloves; 1 tsp chilli powder; 1 tsp dhania jeera powder; Salt to taste; Few Curry leaves; Lime juice as per taste; 3-4 tablespoon oil

Ingredients Serving: 10

1 full chicken, cut into pieces
5 small cups of coconut milk
1 tbsp ginger-garlic green-chilli paste
100 gms til
100 gms cashew nuts
100 gms peeled groundnuts
2-3 star anise
1 tsp whole jeera
4-5 whole black peppers
3-4 cloves
1 tsp chilli powder
1 tsp dhania jeera powder
salt to taste
Few Curry leaves
lime juice as per taste
3-4 tablespoon oil

Instructions

Wash and clean the chicken and cut into medium size pieces. Put the ginger-garlic chilli paste and salt on the chicken and mix it well.
Pressure cook the chicken with a cup of water until its tender.
Take a dry frying pan and dry roast the til, khus khus, cashew nuts and groundnuts with star anise, jeera, cloves and pepper. Roast till one gets the aroma of the masalas. Once it cools down grind all of it together in blender making fine paste by adding a little water.
Take a big pot, add in oil. Once it's hot add the curry leaves and the grounded paste and fry it until the oil separates. Then add the chilli powder, dhania-jeera powder. Add the chicken with stock and coconut milk .
Simmer on a low heat for 15 mins. Then add the salt. Add lime juice as per taste and add the chopped coriander leaves.
Serve it hot with rice.

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