Garma Garam Chicken Curry i’d like to call it. The succulent chicken with a dash of Garam Masala tamed with the soothing Coconut curry , all seemed to be magical for me Comfort food with extra Zing
1) 200 Gms Boneless Chicken cut into small even pieces.
2) 1 Medium Sized Onion
3) 1/2 Inch Ginger
4) 4 to 5 Garlic pods
5) 3 Green Chillies
6) 200 Ml Coconut Milk ( Courtesy , the Local Supermaket )
7 ) Bay Leaf – 1 No
8 ) Cinnamon Stick – 1
9 ) Olive oil
10 ) Salt to taste
11 ) A pinch of Turmeric ( Can be skipped )
Blend the Onion , Ginger , Garlic and Green Chillies coarsley and set it aside. In a wok pour in a little Olive oil and throw in the Bay Leaf and Cinnamon Stick so that the flavours get released. Add the Onion , ginger , Garlic and Chilli mixture at this point and fry for about a minute. Add the Chicken at this point and saute for about 5 to 6 minutes until all the ingredients blend well. At this point add the Coconut milk , Turmeric and Salt and close the lid until the sauce reduces to a thicker consistency.
I loved the idea of garnishing it with a green Chilli. It adds a great contrast to the curry. Best served with some steaming rice. Hope you enjoyed it I’ve sure just added another Paleo compliant recipe for myself