Step 1

Step 1 : Heat oil in a skillet. Fry onion until translucent.

Step 2

Step 2 : Add bay leaf, minced ginger and garlic. Saute, cook for couple of minutes until the raw smell of garlic and ginger is gone.

Step 3

Step 3 : Add chicken thighs cut into cubes. Cook in the pan for 2 minutes.

Step 4

Step 4 : Add curry powder and salt to taste. Cook for 2 minutes.Pro – Tip : Important step : Cook curry powder in the pan for few minutes, before you add liquids. This will make all flavors come through.

Step 5

Step 5 : Once curry powder is fragrant, pour chicken stock. You can use any broth or stock or just water to cook chicken. Simmer and cook chicken for 10 to 12 minutes.Note : We do not add coconut milk at this stage. There are chances of coconut milk getting curdled and split when heated for long. If the consistency of coconut milk is thick, it will definitely split and curdle while cooking. I ALWAYS add coconut milk in the last stage, once chicken is cooked through.

Step 6

Step 6 : Once chicken is cooked through, add frozen peas and cook for a minute or two. Adding peas is optional step.

Step 7

Step 7 : Reduce heat to lowest temperature, pour coconut milk. For thicker consistency use coconut cream.Stir and let it remain on heat for a minute.

Step 8

Step 8 : Remove skillet from heat. Sprinkle coriander leaves or cilantro.

Step 9

Step 9 : Serve hot immediately over a bed of rice or with naan.