Ingredients:-
· 500gms chicken
· 2 onions
· Fresh coconut
· 1 tomato
· Curd
· Garam masala
· Ginger-garlic paste
· Fresh coriander
· Coriander seed powder
· Bay leaf
· Turmeric powder
· Red chilli powder
· Salt
· Oil
For the
garam masala,
Ingredients:-
· Cloves
· Cardamom
· Cinnamon
· Cumin seeds
· Black / masala cardamom
· Black pepper
Procedure:-
· Roast all the spices in a pan for a
couple of minutes and let them cool down. Grind them into a fine powder.
· You can make this garam masala and
store it. However, using fresh made garam masala gives better flavor and aroma.
· Clean the chicken and marinate it for
half an hour with two spoons of ginger-garlic paste, about half a cup of curd,
half a spoon of turmeric powder and some salt.
· Then pressure cook the chicken until its
almost done
· Heat oil in a pan and sauté thinly
sliced onions in it until they brown. Let the onions cool and then puree them. Also
puree the tomatoes.
· Grate out the coconut and blend it
till it is the consistency of bread crumbs.
· Heat oil in a pan. Throw in a couple
of bay leaves. Make sure the oil isn’t too hot or else the leaves will burn. Add
2-3 spoonful of ginger-garlic paste. Sauté for a minute or so then add the
pureed onions and tomatoes and sauté till the mix slightly darkens in colour.
· Add about half a tablespoon of
turmeric powder, 1 tablespoon of garam masala, 1 tablespoon of coriander seed
powder and 1 tablespoon of red chilli powder. You can add some more of the
masala if you favor spicy curries.
· Add the cooked chicken to this mix and stir it
well. Add chopped fresh coriander powder. Add salt to taste.
· Add enough water to submerge the
chicken pieces but the curry shouldn’t be too watery and maintain a think
consistency. Add the blended coconut and stir well. Bring it to boil.
· Serve hot with roti, naan or rice.
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