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Boneless Chicken Kari
Method
- Marinate the chicken pieces with salt, turmeric, Ferns’ ginger and garlic paste and curd.
- Heat oil and add finely chopped onions.
- Sauté until golden.
- Add Ferns’ Mulligatawny Curry Paste, chicken and 2 cups of water bring to a boil and simmer until chicken is cooked.
- Add coconut milk and temper with mustard seeds and curry leaves.
Ingredients
- 500 g boneless chicken
- 1 teaspoon Ferns’ ginger paste
- 1 teaspoon Ferns’ garlic paste
- 2 tablespoons Ferns’ Mulligatawny Curry Paste
- 1½ cup coconut milk/cream
- 2 cups chopped onions
- 6-8 curry leaves
- ¼ cup oil
- Salt to taste
- A pinch of turmeric powder
- 2 tablespoons curd
- ½ tsp mustard seeds.