Ingredients

The following ingredients have 4 Servings
  • 2 tablespoon olive oil
  • 4 cloves
  • 1/4 tsp ground cinnamon
  • 1 small bay leaf
  • 6 garlic cloves (minced)
  • 1 ½ inch ginger root (chopped fine)
  • 2 onions (chopped)
  • 2 to matoes (chopped)
  • ½ cup tomato puree
  • 2 teaspoon paprika
  • 2 teaspoon coriander powder
  • 1 teaspoon turmeric powder
  • pinch of salt
  • 1 pound chicken thighs (bone in)
  • 2 carrots
  • 1 small broccoli head (about a cup)
  • 10 baby potatoes
  • 1 cup water
  • Salt to taste
  • 1 1/4 cup coconut milk
  • Garnish with coriander

Instruction

  • Heat olive oil in deep bottomed pan. Add cloves, cinnamon, and bay leaves along with garlic and ginger root. Saute for one minute.
  • Add chopped onions, cook until translucent.
  • Add tomatoes, cook until tomatoes turn mushy.
  • Add tomato puree, cook for few minutes.
  • Add all the spice powders – paprika, coriander, turmeric and little salt. Mix well.
  • Now add chicken pieces , let it cook for 5 minutes.
  • Throw in roughly chopped carrots, broccoli and baby potatoes.
  • Add 1 cup water, cover the pan with lid and let chicken and vegetables cook. Chicken should take about 20 minutes to cook.
  • Adjust salt to taste.
  • Pour coconut milk, give a good stir. Turn off flame in 1 minute after pouring in coconut milk.
  • Garnish mixed vegetable chicken curry with coriander.
  • Serve immediately with brown rice.