Chicken curry with coconut milk

Chicken, Fennel Seeds, Cinnamon, Cloves, Thinly Sliced Onions, Slit Green Chillies, Curry Leaves

Masala – chicken masala powder, pepper powder, chilly powder and coriander powder

Coconut Milk – Store bought

Marinate Masala – Turmeric Powder, Kashmiri Chilly Powder, Chicken Masala Powder, Black Pepper Powder, Ginger Garlic Paste, Lemon Juice & Salt

Preparation Method

Wash chicken drumsticks by soaking the pieces in water along with 1 tbsp lemon juice and 1/4 tsp turmeric for 5 minutes, Pat dry & make 2 or 3 deep slits on each piece. Prepare a marinade using the marinate masala & refrigerate it for an hour.

Heat oil in a wide non stick pan and add fennel seeds, cloves and cinnamon. Add onions and saute till translucent. Add the slit green chillies and curry leaves and continue sauteing until the onions begin to brown. Reduce heat and add chicken masala powder, pepper powder, chilly powder and coriander powder. Saute for a few minutes on low heat until the spice masala turns a nice brown color. Next, add the garam masala powder and stir for a minute. Add the marinated chicken drumsticks to the pan along with any left over marinade and salt to taste. Add 2 cups of water and mix everything nicely so that the masala is coated on the chicken pieces. Cover and cook on medium heat for around 40-45 minutes stirring occasionally. When the chicken is cooked and tender, reduce heat and add coconut milk.

Simmer for 2 more minutes and remove the curry from stove top.

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