After a long time today I am posting a non-veg recipe and the recipe is slightly different from my usual method.
The recipe I adapted from a cookery show long time back and tried,the original recipe is with shallots but here I used the regular onions due to unavailability.
The same recipe can be followed for potatoes or chickpeas instead of chicken,now off to the recipe...............
|Garam masala powder||1/2tsp|
|Curry leaves(chopped)||2 sprigs|
To saute and grind
|Onion(roughly chopped)||1(medium size)|
|Tomato(roughly chopped)||1(medium size)|
|Ginger/inji||1 inch piece(chopped)|
|Black pepper corns/milagu||1/2tsp|
Clean and cut the chicken to bite size pieces,marinate with 1/2tsp of salt,12tsp of chilly powder,turmeric powder.Keep it aside for 30 minutes.
Meanwhile heat 2tsp of oil in a pan and crackle the fennel seeds,poppy seeds and black pepper corns.Then saute the onion,green chilly,chopped ginger and garlic.Once the onion turns pink add the tomato,cook it till mushy.
Now add the coconut and saute it for a while then add the coriander leaves and put off the fire.Let it cool and after cooling grind it to a fine paste.
Heat the pan with the remaining oil and saute the chopped onion,garlic and curry leaves then tomato.Now add the marinated chicken and saute it till the color changes.
At this point add the chilly powder,coriander powder and salt,give it a mix.Then add the ground paste and mix it well.
Add 2 cups of water,garam masala powder and half o the coriander leaves.Cook it covered in a medium flame till the chicken becomes tender.Stir it in between couple of times to prevent burning.Garnish it with coriander leaves.
Serve it with rice or roti.
- Instead of ginger and garlic,ginger&garlic paste can be used while sauteing the onion for the curry.
- The amount of can be increased if you want the curry to be slightly thin.
- Here I used the chicken with the bones can be made with boneless chicken also.