Main ingredient:  Chicken.

Preparation and cook time: 45 minutes (approx).

Serves: 3-4.

INGREDIENTS:

  1. ½ Kg chicken pieces (neatly washed).
  2. 1 medium onion (chopped).
  3. 2 green chilies (chopped).
  4. 2 medium tomatoes.  (grind to a fine paste).
  5. 1 tsp ginger garlic paste.
  6. 2-3 tbsp oil.
  7. Salt- to taste.
  8. 1 pinch turmeric pwd.
  9. 1 tsp fennel seeds/ sompu.
  10. ½ tsp pepper pwd.
  11. 1 tsp red chilly pwd or to taste.
  12. 1 tbsp coriander pwd.
  13. ¾ tsp chicken masala pwd or garam masala pwd.
  14. 1/2 cup thick coconut milk.
  15. 1 cup water.
  16. 2-3 sprigs curry leaves.

METHOD:

  1. Heat oil in a cooking pan.
  2. Add fennel seeds, chopped onion and green chilies and saute for a minute.
  3. Add ginger garlic paste and saute until fragrant.
  4. Now add chicken bits, salt, turmeric pwd and curry leaves and mix.
  5. Cook uncovered till the water evaporates.
  6. Add tomato paste, red chilly pwd, garam masala pwd, pepper pwd, coriander pwd and mix.
  7. Now add coconut milk and water and well combine.
  8. Bring it to a boil and simmer for 10- 15 minutes or until the chicken done.
  9. When the curry reaches to desired gravy consistency, turn off flame.

Serve hot with steamed rice, biryani, pulka or parota.

SABITHA..

 

 

 

 

 

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