This is slightly different version of the regular chicken varieties that we have. I have always this when I was a kid and made sure to learn it from my mom when I got married. This chicken recipe is made a little dry (no gravy) with an enhanced coconut flavor but a good dash of spices. We love to have this with bread - toasted like a sandwich. Also goes really well with chapathis. This recipe has always been a hit with my colleagues. They just love it.
This is what u'll need....
Chicken 2 lb
Gg paste 1 tbspn
Sambar powder 1 tbspn
Chilli powder 1 tspn
Whole garam masala 1 tbspn
Onion 1 big
Tomato 1 big
Coconut paste 5 tbspn
Salt to taste
Oil
Here is the stir....
- Clean and cut chicken into bite size pieces
- Heat oil in a pan and add chicken, salt. Fry for about 5 mins
- Grind bay leaf, cinnamon, cloves, cardamom into fine powder
- Add gg paste, sambar powder, chilli powder and above powder to pan
- Grind onion coarsely and add tomatoes to it . Blend little more just to crush the tomatoes.
- Pour this into chicken and fry for 5-7 mins
- Put coconut paste and add a little water to it
- Cook the curry till most of the water evaporates and you can smell a little of the coconut
- The picture shows the way i like to eat this chicken variety
No comments:
Post a Comment