Cook Time: 15 minutes
Serves : 4
Ingredients:
To sauté and blend:
Onion : 1 large sliced
Tomato: 2 large chopped
Grated Coconut: 1 cup
Green chilies: 2 slit
Curry leaves: 1 sprig
Turmeric: 1 tsp
Cumin coriander powder: 1 tsp
Red chili powder: 1 tbsp
Cinnamon stick: 1"stick
Fennel seeds/saunf : 1 tsp
Salt : 1 tsp
Oil : 2 tbsp
Other:
Chicken: 500 gms
Onion : 1 small sliced
Turmeric: 1/2 tsp
Green chili: 1 slit
Salt to taste
Water : 1 cup
Oil : 1 tbsp
Method:
Heat 2 tbsp of oil in a pan and add cinnamon stick and saunf. Sauté for 1 minute and add curry leaves, green chilies, turmeric, salt and onion. Sauté till the onions turn translucent. Add the spices and tomatos, cook till they turn mushy. Add coconut and fry for 2 minutes. Take this mixture into a plate and let it cool for 5 minutes.
Add oil to the same pan and add onion and green chili, sauté for 1 minute. Add salt and turmeric. Mix well, add chicken and sauté for 2 minutes. Add water and close lid. Cook on high heat until the chicken is completely cooked.
In meanwhile, take the onion mixture and blend adding water as needed to a smooth paste.
Add the paste to the chicken and cook for 3-4 minutes. Turn off the stove. Garnish with coriander leaves.
Serve hot with Parotta, naan or pulav
No comments:
Post a Comment