|
Chicken |
1 kg |
|
Onions |
3 large ones |
|
Ginger |
1(1/2 cm) sliced fine |
|
Garlic |
6 cloves |
|
Green chillies |
4 slited |
|
Coconut milk |
1 cup (thick) |
|
Vinegar |
One dessert spoon |
|
Curry leaves (karivepal) |
2 sprig |
|
Oil |
5 table spoon |
|
Spices
to be ground |
|
|
Coriander powder |
3 teaspoon |
|
Chilli powder |
One teaspoon |
|
Pepper corn |
5 |
|
Mustard |
½ teaspoon |
|
Jeera |
½ teaspoon |
|
Fenugreek |
A pinch |
|
Poppy seed |
2 teaspoon |
|
Onion |
1 large one |
|
Roasted together or a teaspoon of garam masala could be used: |
|
|
Cinnamon |
2 cm |
|
Cloves |
4 |
|
Aniseed (perumjeera) |
One teaspoon |
Heat oil in a large vessel. Fry sliced onion, ginger and garlic until the onion start turning brown. Add the ground spices and fry till raw smell disappears and oil begins to separate. Add the chicken pieces and mix well. Fry for 2-3 minutes, stirring all the time so that the masala does not burn. Add salt, vinegar, and curry leaves. Lower heat and allow the chicken to cook for 10 minutes until the gravy is almost dry. Add 3 cups of water and cook for another 15 minutes till the chicken is tender. Add thick coconut milk and take off the fire. Season it with mustard and curry leaves.
If you a using a pressure cooker, then put all the ingredients with the necessary water and cook it for 15 minutes on low fire.
