Spiced Coconut Chicken curry with a touch of Fenugreek

This delicious and aromatic chicken curry is a perfect blend of spices and coconut milk, resulting in a rich and flavourful dish.

Ingredients

500 grams of chicken pieces

Marinate the chicken with 1/4 teaspoon of turmeric powder ,1/4 teaspoon of pepper powder and 1 teaspoon of ginger garlic paste . Add salt to taste.

Ingredients for the masala

4 dry bedgi chillies

1/4 teaspoon sesame seeds

1/4 teaspoon Fenugreek seeds/ methi seeds

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

2 teaspoons of coriander seeds

1/2 teaspoon cumin seeds

1/2 teaspoon pepper corn

1/2 teaspoon garam masala powder

1/2 teaspoon turmeric powder

1/3 cup desiccated coconut

1 tablespoon of Fenugreek leaves/ kasuri methi

Method

1.Dry roast the above mentioned whole spices , Dry bedgi chillies and desiccated coconut, excluding garam masala powder and turmeric powder.

2. Heat a little oil , sauté the finely sliced onions until lightly browned, then add the dry Fenugreek leaves and stir fry for 1 minute on medium flame.

3. Allow to cool, then grind everything along with ginger garlic paste, garam masala powder, and turmeric powder.

Ingredients for the curry

2 medium size onions finely sliced

1 medium size tomato finely sliced

200 ml coconut milk

1/4 cup finely chopped coriander leaves

Salt to taste, only if required

Method

1.Heat clarified butter/ ghee . Sauté the finely sliced onions until lightly browned. Add the sliced tomatoes and stir fry .

2. Add the marinated chicken and searing both sides well.

3. Mix in the ground masala and cook on low flame for 2 minutes, stirring occasionally.

4. Add 1 and 1/2 cups of water and cook until the chicken is almost done. Add 200 ml coconut milk and 1/2 cup water.

5. Once the chicken is cooked through, garnish with finely chopped coriander leaves and adjust the salt if needed.

Searing the chicken

Searing the chicken refers to cooking the surface of the chicken at a high temperature until it develops a browned, flavourful crust. Cook it for a short time without moving it, allowing the exterior to caramelize and lock in moisture. Searing doesn't cook the chicken all the way through .