Serves 4 – 6
Ingredients:
- Chicken – 800 gms(cut into 1" pieces)
- onion – 2 medium(finely sliced)
- potato – 2(cubed)
- coconut milk – 3/4 cup(thick)
- coconut milk – 11/2 cup(thin)
- ginger – 1/2" (1 tsp paste)
- garlic – 6-8 flakes (1 tsp paste)
- green chilies – 6-8 (split)
- curry leaves – 2 sprigs
- green cardamom – 3 nos
- cloves – 4 nos
- cinnamon – 1" piece
- cooking oil – 1 tbsp
- turmeric powder – 1/4 tsp
- salt to taste
Method of Preparation:
- wash and strain chicken pieces using a colander
- heat oil in a saucepan/kadhai and fry green cardamoms, cloves and cinnamon till it is fragrant
- add split green chilies and ginger-garlic paste, fry until its raw smell disappears
- add chicken pieces and fry till the pieces becomes firm
- add finely sliced onion and saute till it turns brownish
- add cubed potatoes, salt to taste, little turmeric powder and thin coconut milk, cover and cook until the chicken pieces are done well
- add curry leaves and thick coconut milk, cook over low heat(don’t let it to boil)
- garnish it with freshly chopped coriander leaves
- serve it hot with palappam(see my recipe) or bread
Note: to prepare coconut milk, use 1 coconut(small size) freshly grated
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