Hassan Shares Yummy Recipe for Indian Chicken Curry with Coconut Milk

No one can deny that Indian cuisine is one of the most popular cuisines around the world due to its distinctive taste and unique aroma.

Food expert, Aliaa Hassan, shared with “SEE kitchen”, a delicious and popular Indian dish from her kitchen, which is chicken curry, along with tips on how to make the recipe a success.

“To excel making your curry dish, you have to clean your pantry every 6 months, replace the old spices and tightly store it in glass containers,” Hassan said.

You can serve the curry dish with steamed rice or chili Naan bread.

Ingredients:

_500 grams of boneless chicken breast _cut into bite-sized pieces.

_400 ml of heavy coconut milk.

_200 grams of boiled potato cubes.

_1 large onion peeled and grated.

_1 tbsp of gee.

_2 tbsp of vegetable oil.

_1 tbsp of fresh ginger and garlic paste.

_1 tbsp of curry powder.

1 tsp of cumin powder.

_1 tsp of coriander powder.

_1 tsp of turmeric.

_1 tsp of ginger powder.

_1/2 tsp of red chili powder.

Salt and black pepper.

_1 tsp of sugar.

_Fresh coriander diced for serving.

Directions:

1-Heat a large deep skillet over medium-high heat with 2 tbsp of oil and 1 tbsp of gee.

2-Add ginger and garlic paste, sauté for about a minute, then add the diced onions, and stir until it turns light golden.

Lower the heat and add the spices gradually, and keep stirring until fragrant and lightly toasted.

3-Add the chicken and sprinkle with salt and black pepper for taste. Cook for 4-5 minutes, then add the coconut milk. Stir and continue to cook for 3-4 minutes.

Garnish your dish with freshly diced coriander, and serve it with steamed rice or naan bread.

Contributed by Yara Sameh