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Preparation Time : 10
Cook Time : 20
Total Time : 30
coriander 2 cups
garlic and ginger paste 2 tbsp
green chillies - finely chopped 2 nos
coconut milk 4 cups
vegetable oil 2 tbsp
skinless chicken thighs 8 piece
fragrant stock (optional) 250 ml
chopped onion 1 nos
cloves 3 nos
cinnamon stick 2 nos
cumin powder 1 tbsp
coriander powder 1 tbsp
garam masala 1 tbsp
limes juice 3 tbsp
Salt and pepper 1 tbsp
1.Place the fresh coriander, garlic and ginger paste, chillies and coconut milk in a blender and blend until smooth. Set aside
2.Heat the oil in a large saucepan.
3. Add cloves and cinnamon stick and allow to sizzle for about 30 seconds.
4.Now add the chopped onion and fry until the onion is soft and light Brown color
5.Add the cumin, coriander powder and garam masala and mix it all up well.
6.Add the chicken pieces and fry for about a minute before adding the coriander/coconut paste.
7.Reduce heat slightly and simmer until the chicken is cooked through. It should take about 10 minutes.
8.Add salt and pepper to taste and a good squeeze or three of lime juice.
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