Description
Loaded with juicy chicken chunks, spices, and the warm malty flavor of tea, Coconut Curry Chicken in a Tea-Infused Gravy is a perfect side to rotis and rice.
Ingredients
Scale
- 2 tbsp Darjeeling Tea leaves
- 1.5 cups Coconut milk
- 300gms Chicken
- 1 tbsp Honey
- 1/4 tsp turmeric powder
- Salt, to taste
- 2 tbsp oil, to pan-fry
- 1/2 cup onion, finely chopped
- 2 tbsp garlic, finely chopped
- 2 green chillies, slit
- 1 tbsp curry powder
- 1/2 cup chicken stock
- 2 tbsp cream
- Coriander leaves, to garnish
Instructions
- To make Coconut Curry Chicken with a Tea-Infused Gravy, let's first marinate the chicken pieces with honey, turmeric powder, and salt for about 15 minutes.
- To brew tea leaves in coconut milk, add about two teaspoons of loose tea/tea leaves in about 1.5 cups of coconut milk. Let it simmer for 20 mins. Strain and keep aside.
- Heat oil in a pan and pan-fry the marinated chicken pieces till you get a golden crust. The chicken should be 3/4th cooked. We will be cooking it again when the curry sauce is ready.
- To the same pan, add the remaining oil. Add garlic, slit green chilies and finely chopped onions. Saute.
- Pour the tea sauce and bring it to a boil.
- Add curry powder and mix well.
- Place the pan-fried chicken and let it cook for about 10-15 mins. Remove from flame.
- Add two tablespoons of fresh cream and mix well.
- Garnish with coriander leaves and green chilies.
Notes
Tea leaves add a more earthy color to the curry as well.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Indian