Coconut Chicken Curry

• Marinade:
• 1/2 cups yogurt
• 1 tbsp ginger and garlic paste
• For curry:
• 1 kg Chicken
• 2 medium onions sliced
• 1.5 cups yogurt
• 1/4 tsp nutmeg powder
• 2 tbsp ginger and garlic paste
• 5-6 whole cloves
• 5-6 whole black peppercorns
• 2 Cinnamon sticks
• 2 dried red chillies
• 2 cups coconut milk
• salt to taste
• 1 tbsp black pepper powder
• 2 tbsp oil
• optional:
• 1.pinch of saffron

1. 1.Marinate chicken pieces in 1/2 cup yogurt+1 tbsp ginger and garlic paste. (optional:pinch of saffron)
2. 2.Add oil to a pan.Add whole dried red chillies + cloves+cinnamon sticks+ whole peppercorns(let them crackle for 5 secs).
3. 3.Add sliced onions.fry over medium flame till onions turn soft(dont fry till golden brown)
4. 3.Add sliced onions
5. 4.Add the marinated chicken.Add salt.
6. Cover and let chicken cook till half done.
7. 5.Slowly add 1.5 cups of yogurt (be careful not to curdle it) + 2 cups coconut milk.Cover and let it simmer till gravy reduces and chicken is cooked completely.
8. 6.Add black pepper powder and nutmeg powder(optional:add dried fenugreek leaves).Serve with steamed rice.
9. Tips:To avoid curdling of the gravy(in step 5), whisk 1/4 cup of luke warm water with the yogurt and then add to the curry.

marinade, yogurt, ginger, curry, chicken, onions, yogurt, nutmeg, ginger, cloves, black peppercorns, cinnamon sticks, red chillies, coconut milk, salt, black pepper, oil, saffron

Taken from www.epicurious.com/recipes/member/views/coconut-chicken-curry-50045533 (may not work)