Kobbari Paalu & Kodi Kura (Coconut Milk & Chicken Curry)

Marinade – Clean and cut 1 kg of Chicken into bite-sized pieces. Marinate the chicken in ½ cup of Yogurt, 1 tbsp of Coriander Powder, ¼ tsp of Cumin Powder, ¼ tsp of Turmeric Powder, Juice of ¼ Lemon and ¾ tbsp of Ginger Garlic Paste for 15 minutes.

Curry - Heat 2 tbsp of Oil in a pan; sauté a Star Anise and 1” inch of Cinnamon Stick. Add 2 medium Onions, chopped, 4 slit Green Chilies and sauté for 4 minutes. Add ¾ tbsp. of Ginger Garlic paste and sauté for another 4 minutes. Add in 1 tbsp of Red Chili Powder, mix well and add the marinated chicken to the pan. Cook on high heat for 4 minutes, mixing once in a while.
Reduce to medium heat, add Salt to taste, 1 tbsp of Poppy Seeds soaked in little milk and mix well. Cook for 8-10 minutes till oil seperates. Add 1½ cup of Water and bring to boil; reduce the heat and cook for 12-14 minutes. Add 1½ tsp of Garam Masala Powder, ¾ cup of thick Coconut Milk and cook for 3-4 minutes. Remove from heat and garnish with fresh Coriander Leaves. Serve hot with steamed whie rice or rotis.