Ingredients:
List 1:
1/4-1/2kg chicken
3 tablespoon oil
1 tsp mustard seeds
Salt to taste
List 2:
2 medium sized onion
Few curry leaves
List 3:
2 medium sized tomatoes
2 tsp coriander powder
1 1/2 tsp red chilli powder
2 tsp Ginger garlic paste
1/2 cup coriander leaves
1/2 cup mint leaves
1/4 tsp ground cinnamon
1/4 ground cloves
1/4 tsp turmeric powder
1 tsp chicken masala (optional - available in stores)
1 cup chopped coconut
Method to prepare this recipe:
- Fry ingredients in list 2 in 1 tsp of oil in a pan for 5 minutes, until onion turns into brown.
- Mix fried onions and all the ingredients of list 3. Grind and make into a thick paste.
- In a non stick pan, heat oil.
- Add mustared seeds. After a minute add the grinded paste and fry for 5 minutes.
- Then add chicken pieces and mix well.
- Add salt and mix well. Close the cooker with plate for about 5-10 minutes.
- Add water according to the consistency desired and bring to a boil. Cover and cook on low level for about 25 minutes or till the chicken is fully cooked.
- Now the chicken curry is ready to serve with rice, kichadi or chapathi.
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