Ingredients

• 1 - whole chicken cut in small pieces
• 1.5 cups - thick coconut milk
• 1 cup - light coconut milk
• 1 - small Onion
• 2 to 3 - green chillies
• 1 tbsp - cumin seeds
• 1 - large capsicum
• 2 to 3 - fresh tomatoes
• 1 tbsp - ginger and garlic paste
• 2 - boiled eggs (cut into halves)
• Salt to taste
• 1 - lemon juice

How to Make Chicken in Creamy Coconut Milk

• Marinate chicken with ginger and garlic paste for 30 minutes.
• Once marinated, cook them in a pan without water.
• When browned, add 1/2 cup coconut milk, chopped onion, slit green chillies, chopped tomatoes, and cumin seeds. Bring to a boil.
• When milk dries, add the remaining coconut milk.
• Cook for few minutes and leave some sauce as not to dry everything.
• Season with chopped capsicum and lemon juice.
• Garnish with egg slices and parsley.