Total Time
55mins
Prep 25 mins
Cook 30 mins

Ingredients Nutrition

Directions

  1. Melt ghee over medium heat.
  2. Add cinnamon, bay leaf, onions, ginger and garlic pastes, and cook slowly till onions are tender and translucent.
  3. Add one chopped tomato, curry powder, salt and pepper.
  4. Add in coconut milk and chicken stock, and let cook on simmer till the sauce thickens.
  5. Now add the rest of the tomatoes, chicken, lemon juice, and toss in a handful of cilantro.
  6. Allow to cook approximately 15-20 minutes.
  7. Serve with basmati rice or paratha.
Most Helpful

5 5

I have been using this recipe for quite a while now and love it. I do make some modifications: 1. I add a tomato paste to thicken it up--we like thick curry sauce. 2. I toast coconut, put it in the blender and add it at the end--about an eight to a fourth of a cup. It intesifies the coconut flavor and add to the thickness of the sauce. 3. I put in much more curry powder or paste--we like it strong. 4. Sometimes I add potatoes to bulk up the recipe but use a hearty one or it will go mushy (gold are great, or par-boil russets and add them near the end). 5. I double the recipe because it goes fast.

4 5

this was a really tasty recipe! I didn't have ghee, so I just used butter, and I couldnt get the sauce to thicken very much, so it was sort of like a coconut curry soup, but that may have been my own fault. The taste was excellent! I'll definitely make this again.