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Tam-Tikka Chicken Curry with Coconut Milk

 A delish delivering a feeling of the tropics with any accompaniment.

 

Ingredients

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• 500g chicken, curry cut pieces with bones.

• Salt.

• ½ Teaspoon turmeric

• 2 Teaspoon chili powder

• 1 Teaspoon coriander powder

• 1 Teaspoon cumin powder

• ½ Teaspoon cinnamon powder

• ½ Teaspoon nutmeg powder (jaiphal)

• 1.5 Teaspoon ginger garlic paste

• 2 Medium sized sliced onions

• 2 Medium sized diced tomatoes

• Mint leaves

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Method

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1. Place your chicken in a bowl.

2. Add to it salt about a teaspoon to taste, turmeric, chili powder, coriander powder, cumin powder, cinnamon powder, nutmeg powder and ginger garlic paste.

3. Mix them very well with the chicken then set aside for about 30 minutes to marinate.

4. On your pan, heat about 3 tablespoons of oil.

5. Add in your onions and fry for about 15 minutes on medium heat till golden brown.

6. Add in your marinated chicken, tomatoes, mint leaves and stir. Allow to fry for about 5 minutes on medium heat then allow to cook for about 5-7 minutes on low heat.

7. Now add-in your coconut milk (thick extract) about 4 tablespoons and about 200ml of water, just ¼ teaspoon of salt to taste then mix well. Cover this and allow to cook for about 20 minutes on low heat.

8. Add-in your chopped coriander (2-3 tablespoons), simmer then serve.

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Bon Appétit.