Creamy Coconut Chicken Curry

 

Ingredients:

• Chicken – 500g (boded or unbodied)

• Coconut Milk – 1 cup

• Fresh Cream – ½ cup

• Butter – 100g

• All-Purpose Flour – 100g

• Salt – To taste

• Black Pepper Powder – ½ tsp

• Coriander Leaves – Chopped (garnish)

• Garlic & Ginger Paste – 1 tsp (optional, extra flavor)

• Chicken Broth (from cooked chicken) – 1 cup

• Onions – 1 (finely chopped)

• Green Chilies – 1–2 (optional, for heat)

Preparation Method:

• Heat a pan, add butter and sauté chopped onions and green chilies until golden as butter melts.

• Add all-purpose flour and combine well to prepare a smooth paste.

• Add coconut milk slowly and stir continuously without forming lumps.

• Add chicken broth and continue stirring until sauce thickens.

• Add pre-cooked chicken pieces and simmer on low heat for 5–10 minutes.

• Add salt and black pepper to taste along with fresh cream. Stir constantly as the curry thickens.

• Remove heat and serve over chopped coriander leaves.