Chicken Curry

Prep: 10 minutes

Cook Time: 35-40 minutes

Ready In: 45 minutes

• 250 grams chicken breast, washed thoroughly and thinly sliced
• 3 tbsp olive oil
• 1 small cinnamon stick
• 2 whole cloves
• 1 bay leaf
• 1 tbsp cumin seed
• 3/4 cup finely chopped onion
• 2 tbsp ginger garlic paste
• 1/4 tsp turmeric powder
• 1 tbsp red chili powder
• 2 tbsp grated dry coconut
• 1 1/2 tsp curry powder
• 1 1/2 cup water
• Coriander leaves for garnish
• 1/2 lime
• Salt for taste

1. Heat up oil in a large pan on medium heat for 3-4 minutes, or until hot.
2. Add cinnamon stick, cloves, bay leaf, and cumin seeds to the pan and cook for 1 minute.
3. Next, add onion and sauté for 5 minutes, or until it becomes golden in color.
4. Add ginger garlic paste and turmeric powder. Cook for 1 minute, mixing well.
5. Slowly add sliced chicken breast to the pan.
6. Add red chili powder. Mix well.
7. Cover and cook for 10 minutes.
8. In another pan, roast dried coconut on medium heat for 2-3 minutes, or until it becomes pink in color.
9. Transfer coconut to a blender. Blend until it is very fine.
10. Add blended coconut to the chicken and mix well.
11. Add curry powder and mix well.
12. Add a pinch of salt and cook for 5 more minutes.
13. Check the tenderness of the chicken. If it is not done, adjust the temperature and cook on low for another 5 minutes before checking again.
14. Mix well. Serve with jasmine rice or naan bread. Garnish with coriander leaves and lime juice.
15. Enjoy!