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For paste
Coarianader powder 1 tbsn
Cumin seeds 1
Red chillies 4 soaked in water for 1 hr
Lemon juice 1 tbsn
Garlic 4 cloves
Paprika 2 tspn
For curry
Chicken 1 breast cut into bite size pieces
Vegetables* sliced very thin 1 cup
Coconut milk 1 can
Cilantro ¼ cup
Lemon juice 1tbsn or to taste
Ginger 1 tbsn chopped
Salt As per taste
Thai ginger marinade 1 tspn ( optional)
*Carrots, beans and mushroom
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Keep the coconut milk to rest for about 1 hr so that the cream separates.
Make a fine paste with the given ingredients and keep aside.
Heat a pan and add the separated coconut cream and ginger and if desired ginger marinade, and bring to boil and cook on medium flame till oil separates.
Add curry paste and cook for 5 minutes
Add chicken, vegetables, cilantro, lemon juice and salt and cook on low heat for about 5 minutes.
Add remaining coconut milk and bring to boil and cook till chicken and vegetables are done and gravy is little thick.
Serve hot with plain white rice.
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