Chicken Curry


1 kg


1/2 Cup

Coconut Milk

1 Nos

Bay Leaf

250 g


200 g


4 Nos


3 Nos

Green Cardamom

2 Tbsp

Ginger Garlic Paste

4 Tbsp

Coconut Oil

4 Nos


2 Tsp

Chili Powder

3 Tsp

Masala Powder

1/2 Tsp

Turmeric Powder

1 Tsp


1 Tsp

Pepper Powder

2 Inch

Cinnamon Piece

Green Chili

Add oil to a pan and saute the onions till they turn golden. To speed up, use another tbsp of oil here and this is optional. Add 1 tablespoon of ginger garlic paste. Make sure the onions turn golden before adding ginger garlic, tomatoes, green chili, curry leaves, cinnamon, bay leaves, cardamom, and cloves. Fry until the tomatoes turn completely mushy and the raw smell is gone. Add chili powder, masala powder, turmeric powder, salt and saute the mixture for a while. Add chicken. Mix well. Make sure to use enough water just to partially cover the chicken. Cover and cook on a low to medium heat until the chicken is soft tender. Cook for 20 minutes and pour coconut milk extracted from Yara Fresh Grated Coconut, into the saucepan and mix well. Cook for another 10 minutes until the curry gets thicker. Enjoy!