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Chicken 800gm
Corriander seeds 100gms
red chillies 10gms
pepper corns 10gms
turmeric powder 3 gms
cinnamon 2gms
cardamon 2 gms
cloves 2 gms
fennel seeds - 3 gms
coconut oil 50ml
coconut - 1 no
salt to taste
onions 225gms
tomato 100gms
stock 900ml
curry leaves - 2 sprigs
ginger garlic paste 10gms
chilly powder 5gms
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Clean and cut chicken into small pieces. Fry grated coconut, corriander seeds, red chilly, turmeric powder, fennel seeds and pepper corn. Grind the above mixture to a smooth paste. Slice onion, slit chillies and cut coconut into small pieces. Heat oil, saute coconut pieces add onions, green chillies and chicken. Add ginger garlic paste, powdered maasalas and saute well. Add the ground masala, stock and cook on a slow flame. Add tomato, cut into quarters and curry leaves. Cook on a slow fire till the gravy becomes thick. Serve hot garnished whith fried coconut pieces. |
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