MSG free Coconut Chicken-Potato Curry

 I love coconut and it also good for thyroid. At the same time I am allergic to MSG products like soy sauce,fish sauce and shrimp paste. So why not make coconut chicken without MSG and yet delicious.

Prep Time:15 Minutes 
Cook time: 30 Minutes 

Ingredients: 

1 pound chicken breasts, cube size cut

1 medium potato,peeled,washed and cube size cut

1/2 tsp garlic paste/powder

1/2 tsp onion/shallot paste
2 pinch of cardamom powder or 4 to 5 whole cardamom

1/2 tsp ginger/galangal  paste

1/4 tsp cumin powder

1/4 tsp coriander powder

2 bay leaf or lemon grass- I am using bay leaf since it's available at my home

1/2 cup coconut milk

2 tsp coconut oil
1 cup regular or fat free milk 
1 cinnamon stick

1 tsp yogurt 

1 tsp  salt 

1/2 tsp sugar

2 to 3 green chili cut in the middle length portion

Chopped mint,cilantro,basil,kaffir lemon leaf paste - 1 tbsp all together if you don't have all of these then you can make it with any of the two  herbs. But basil and lime leaf are must.

To save time what you can do is place a chunk of onion,ginger,garlic,basil,lime leaf and 1 chili in a blender with some water  and grind properly.Use that mixture.

Directions:

• In a hot saucepan or pan, add coconut oil
  
• Then add onion-garlic-ginger paste,cumin-coriander powder,bay leaf,cardamom,coconut milk,yogurt,salt and the herbal paste.Cook it for 5 to 7 minutes on low heat.
• Now add chicken pieces and potato cubes and  mix properly in the gravy.
• Cook it for 10 minutes covering the lid.
• Next add 1 cup of milk ,cook it for 5 to 7 minute covering the lid on low heat until everything is well cooked.
• Then add 2-3 green chili and sugar.Check salt ,add more if necessary.
• Coconut chicken-potato curry is ready to serve with jasmine rice. Enjoy....