Chicken Curry with Coconut milk | Chicken Korma Recipe

I

• Ingredients
• 
  
• Fresh Chicken - 1/2 Kg
• Curd - 1 tablespoon
• Ginger Garlic paste - 2 teaspoons
• Onions - 2
• Tomato - 1
• Potato (medium-sized) - 1
• Coconut milk - 1 cup
• Chili powder - 2 teaspoons
• Coriander powder - 4 Teaspoons
• Turmeric Powder- 1/2 Teaspoon
• Garam masala - 1/2 Teaspoon
• Oil - 3 tablespoons
• Cinnamon - 1 inch
• Cloves - 4
• Bay leaves - 2 leaves
• Finely chopped coriander leaves
• Salt to taste.
• 
  
• Method

• Mix the chicken pieces with curd, turmeric, and 1/2 teaspoon salt and keep aside for 30 minutes.
• Grind the onions and tomatoes.
• Heat oil and add cinnamon, cloves and bay leaves.
• Add ginger-garlic paste and saute for a minute.
• Shift the chicken pieces and saute for three minutes.
• Add diced potatoes and onion tomato mix.
• Add a cup of water and mix all the masala powders.
• Cover the vessel and cook for 15 minutes in medium-low flame.
• Finally, add the coconut milk and cook two more minutes.
• Garnish with finely chopped coriander leaves and serve hot with rice.