hey guys this is the elevator and welcome back to the Paleo palate Kathy today we're doing a variation of chicken curry once again and this time we're doing a chicken curry from the western part of India no hands that go on chicken curry but I made a little variation to the recipe and hence I like to call it as a coriander coconut chicken it's got coriander it's got coconut and it has chickadees no bites along with a ton of other flavor that makes this recipe absolutely special also it's super simple to make so let's all check it out them sorry bad you shouldn't be chicken in there it's kind of making it we'll start by marinating our chicken and Europe taken about five medium-sized chicken breasts left chop them into pieces you wanna add in about 1/4 cup of olive oil to this along with the teaspoon of Himalayan sea salt I'm also gonna add in half a teaspoon each of turmeric and chili powder along with one heaping teaspoon of coriander powder that's it I'm gonna give all of this a good mix until all the spices and the oil is nicely incorporated and then I'm gonna set this aside in the fridge to marinate for at least four or five hours next we'll heat a skillet I'm gonna add in about 2 tablespoons of your desi ghee and when the ghee is adequately hot a leiden about 1 teaspoon of cumin seeds along with half a teaspoon of mustard seeds which is completely optional I'm just gonna saute them for a bit and once my mustard sauce crackling in I'm going to add in about two medium sized finely chopped onions to this next along I did a little bit of salt about you know 1/4 to 1/2 a teaspoon of salt I'm just gonna mix them well and then I'm gonna cook these onions on a medium flame for about 15 to 20 minutes until they're nice and tender and they caramelize when autumn gonna start by adding in three to four cloves of garlic along with a knob of ginger then I'm going to add in one cup of coriander leaves to this along with 1/4 cup of coconut milk next I'm gonna add in about a teaspoon of black pepper powder and about half a teaspoon of Himalayan sea salt and lastly I'm gonna squeeze in juice of half a lemon then I'm just gonna secure the lid and I'm gonna blend these ingredients the raft I'm going to add in four pieces of green chilies into this along with one more 1/4 cup of coconut milk and then I'm gonna give them a final blend until I get a nice creamy green mixture that looks like this let's turn the attention to the onions they look perfectly done caramelize really well now I'm going to add in two large size chopped tomatoes and if you don't have large ones pod and use three medium-sized ones then I'm gonna cook them well with the base mixture you know for about four or five minutes until the tomatoes are nice and tender and once that happens I'm gonna drop in our lovely green coriander coconut mixture that we just prepare and don't you guys absolutely love the refreshing green flavor I'm gonna mix this well with the base mixture and then I'm gonna add in a few spices here I have a teaspoon of black pepper powder half a teaspoon of turmeric one heaping teaspoon of coriander and one teaspoon of garam masala I'm gonna mix this well I'm gonna cook them on a medium flame for about four or five minutes or until I get my first boil and after that is a good time to drop in the chicken my chicken has actually been you know marinating inside the fridge for overnight I'm gonna mix the chicken well with the base mixture make sure all the pieces are nicely coated now's a good time to add in some salt I'm gonna mix them well once again and then I'm going to cover this mixture and I'm gonna cook it for about 20 to 25 minutes and after about 25 minutes have a look at this this looks absolutely done you know beautiful I love the green color and aroma is fantastic now as a part of the last step I'm going to add in one tablespoon of chicken curry masala and if you want to see the brand is the brand that I've been using in the edge it has all natural normal spices nowhere in the packet does it indicate that it has feed or dairy or any possibilities of cross-contamination and and yeah I mean I've been using these guys for a long period of time so that's a brand that I have been using now I'm gonna go ahead and mix this mixture very well you know until everything is nicely incorporated and then then I'm gonna cook this curry on an open flame I'm not gonna cover it this time for about three to four minutes and after that I'm just gonna go ahead and garnish them with some dry coconut flakes now this is obviously completely optional and you can go ahead and skip this but you know it's kinda nice gives a nice saab feelgood factor too though you know now to the taste so yeah and I'm gonna give this a final stir and we are now ready to surface this looks absolutely fab he's going a bunch ride hmm our flavors epsilon so well it's a little bit on the spicy side and must admit but you know this is absolutely perfect for somebody like me but if it doesn't suit your palate coil and Lebanon the chilies that you're adding at an earlier stage I know this this recipe is super packed with you know the flavor of lemon and coriander there's the slide tinge of coconut it's just the way I like it if other one's going to think that it's heavy on coconut but I've never done coconut because I'd like more of the flavor of coriander and your ginger and garlic spices I'm not a fan for you know coconut to watch but be honest this is absolutely Fat Boy transduced I hope you guys enjoyed watching this video and I hope that you'll be making my version of the coriander coconut chicken curry or as it is popularly known as the cold chicken turn if you do make make sure you take a picture and tag me on social media meanwhile go ahead and give this video a big thumbs up and please subscribe to my channel I'll see you guys that next week yet another fantastic and savory recipes and then choose tell you to stay helped provide .
Video Description:
This Goan Chicken curry uses a slight variation by levelling its down coconut milk content and indulging in aromatic flavours of coriander, garlic and other spices delivering a meal that will leave a lingering taste long after
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