CHICKEN IN COCONUT MILK

I forgot about the original recipe that inspired me to cook this currprefer preparing a dish with whatever ingredients available in my kitchen. A kind of lethargy is taking over me. I used roasted curry leaves powder, also lemon grass. We like Thai and Indonesian curries. I was exploring through various such recipes, then according to my convenience and the ingredients available, I landed into this recipe which tasted pretty well. My men love meat, the son loves chicken. I need to find out new recipes for cooking this lean meat. Still a learner cook, I try only simple recipes from the world cuisine which are within my limits, I have no qualms admitting this. In general, Bengalis use grated coconut in cooking more than the coconut milk. I like shredded coconut more than coconut milk. Besides the coconut milk used in it, I liked the aroma of the shredded coconut, curry leaves, lemon grass used in this curry. Here goes the recipe of CHICKEN IN COCONUT MILK.

INGREDIENTS : 

Chicken : 500 gm
Coconut Milk : 100 ml
Curry Leaves : A feast full of
Salt : As required
Turmeric Powder : 1tsp
Lemon Juice : 3-4 tbsp
Oil : 3tbsp
Minced Onion : : 4 tbsp
Crushed Lemon Grass : 1 tbsp
Dry Red Chilli Powder : 2 tsp
Garlic Paste : 1 tbsp
Ginger Paste : 2 tsp
Oil : 3 tbsp

METHOD :

Wash the chicken pieces and marinate with salt, turmeric, lemon juice, onion, garlic, ginger, red chilli powder for about an hour.

Heat oil in a wok. Add the curry leaves As they splutter, take out. Crush to a coarse powder once cool.

Temper the hot oil with the crushed lemon grass. Give a stir and add the marinated chicken. 

Stir cook at high heat for 3-4 minutes, Reduce the heat to minimal and cover the wok with a lid.

Cover cook for 25-30 minutes stirring occasionally.

Remove the cover, add the coconut milk and the coarsely ground roasted curry leaves. Give a stir and cover cook for another 7-8 minutes at minimal heat. It should be done.

Serve hot with steamed rice.