This was my grandma's favourite chicken recipe! I learnt it from her! Instead of broiling the grated coconut, here I have used the coconut milk. The outcome is same-Yummy as ever!
Preparation time: 20-25 minutes
Cooking time: 30 minutes
Ingredients:
Chicken-1 kg, cut into medium sized pieces
Potato-4, big, boiled and quartered
Onion-3-4, big
Tomato - 3, ripe
Cumin seeds-1.5 tsp
Coriander seeds - 3.5 tbsp
Garlic-12-15 cloves
Kashmiri red chillies-5-7
Curry leaves-2 sprigs
Coriander leaves-1tbsp
Cloves-5-6
Ginger-1" piece
Turmeric-1 tsp
Coconut milk-250ml
Coconut oil-5tbsp
For garnishing:
Fried curry leaves
Method:
1. Chop the onions, garlic and tomatoes. Keep them aside.
2. In a kadai, heat 2 tbsp coconut oil. Add a sprig of curry leaves, onions, garlic, ginger, Kashmiri red chillies, cumin seeds and coriander seeds. Saute well till the onions turn light brown. Remove from heat.
3. Once the sauted mix has cooled, beat it into a fine paste and keep aside.
4. To season, heat 3tbsp coconut oil in a kadai. Add the other sprig of curry leaves. When they start spluttering, add the chopped tomatoes and keep stirring occasionally till they become soft.
5. Now add the prepared masala paste and keep stirring until it starts leaving oil.
6. Add the chicken pieces and mix well. Add 3 cups of water, mix well and cover the kadai.
7. Cook on high flame, till the gravy starts to bubble. Lower the flame and add the boiled potatoes and cook till done.
8. Now add the coconut milk and keep on low flame for 2 minutes and then switch off the gas.
9. Garnish with fried curry leaves and serve with fried rice or parathas.
Preparation time: 20-25 minutes
Cooking time: 30 minutes
Ingredients:
Chicken-1 kg, cut into medium sized pieces
Potato-4, big, boiled and quartered
Onion-3-4, big
Tomato - 3, ripe
Cumin seeds-1.5 tsp
Coriander seeds - 3.5 tbsp
Garlic-12-15 cloves
Kashmiri red chillies-5-7
Curry leaves-2 sprigs
Coriander leaves-1tbsp
Cloves-5-6
Ginger-1" piece
Turmeric-1 tsp
Coconut milk-250ml
Coconut oil-5tbsp
For garnishing:
Fried curry leaves
Method:
1. Chop the onions, garlic and tomatoes. Keep them aside.
2. In a kadai, heat 2 tbsp coconut oil. Add a sprig of curry leaves, onions, garlic, ginger, Kashmiri red chillies, cumin seeds and coriander seeds. Saute well till the onions turn light brown. Remove from heat.
3. Once the sauted mix has cooled, beat it into a fine paste and keep aside.
4. To season, heat 3tbsp coconut oil in a kadai. Add the other sprig of curry leaves. When they start spluttering, add the chopped tomatoes and keep stirring occasionally till they become soft.
5. Now add the prepared masala paste and keep stirring until it starts leaving oil.
6. Add the chicken pieces and mix well. Add 3 cups of water, mix well and cover the kadai.
7. Cook on high flame, till the gravy starts to bubble. Lower the flame and add the boiled potatoes and cook till done.
8. Now add the coconut milk and keep on low flame for 2 minutes and then switch off the gas.
9. Garnish with fried curry leaves and serve with fried rice or parathas.
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