Chicken dishes are loved by everyone in the family. I try and search for new chicken recipes to make the dishes different and interesting. My husband is Malayali and coconut and curry leaves make a base for most of the Malayali curries.
This recipe adds a south indian flavour to the chicken curry as it uses coconut and curry leaves. The amount of dry red chillies in this recipe can be increased as this is a spicy recipe but i have reduced the amount of chillies as we prefer the food less spicy.
INGREDIENTS
500 gms chicken
1 large onion chopped
2 tomatoes chopped
10-12 curry leaves (kari patta)
1/2 tea spoon turmeric (haldi)1/2 tea spoon red chilli powder (lal mirch)
8-10 flakes of garlic
2 inch piece of ginger
1 table spoon poppy seeds (khus khus)
2 table spoon cashew nuts
juice of one lemon
salt to taste
2-3 table spoons oil
1 tsp saunf (fennel)
1 tsp sabut dhaniya (coriander seeds)
1/2 tea spoon jeera (cumin seeds)
3-4 sabut lal mirch (whole red chillies)
2 choti elaichi (green cardamoms)
2 laung (cloves)1 inch dalchini (cinnamon stick)
1/2 coconut grated
METHOD
1. Soak the khus khus and cashewnuts in little warm water for 10 minutes.
2. Heat 1 table spoon oil in a pan. Add saunf, sabut dhaniya, jeera, sabut lal mirch, choti elaichi, laung, dal chini to the oil. Stir till they crackle and you get a nice fragrance.
3. Add the grated coconut and stir fry till it becomes light brown. Switch off the gas and let it cool.
4. Add the roated and cooled masala to the grinder jar.Drain khus khus and cashews, add them too along with the roasted masala in the jar. Add ginger garlic and grind everything together to a smooth paste.
5. In a kadai heat oil, add the chopped onions.
6. Move the onions to the side and add the curry leaves in the centre.
7. Add the ground paste (masala). Saute well for 1-2 minutes.
8. Add the chopped tomatoes. Add salt, haldi and red chilli powder. Cook well till the masala and tomatoes are cooked and blended well.
9. Add the chicken and cook for 4-5 minutes till the chicken and masala are blended well.
10. Add 1 cup water and cover the kadai. Cook till the chicken is tender. Keep stirring in between.
11. Open and cook uncovered till the gravy turns thick. If you want a thinner gravy you can increase the amount of water.
12. Switch off the flame. Add lemon juice to the curry. Mix well. Garnish with coriander and serve with chapatti or rice.
PICTORIAL GUIDE
1. Soak the khus khus and cashewnuts in little warm water for 10 minutes.
2. Heat 1 table spoon oil in a pan. Add saunf, sabut dhaniya, jeera, sabut lal mirch, choti elaichi, laung, dal chini to the oil. Stir till they crackle and you get a nice fragrance.
3. Add the grated coconut and stir fry till it becomes light brown. Switch off the gas and let it cool.
4. Add the roated and cooled masala to the grinder jar.Drain khus khus and cashews, add them too along with the roasted masala in the jar. Add ginger garlic and grind everything together to a smooth paste.
5. In a kadai heat oil, add the chopped onions.
6. Move the onions to the side and add the curry leaves in the centre.
7. Add the ground paste (masala). Saute well for 1-2 minutes.
8. Add the chopped tomatoes. Add salt, haldi and red chilli powder. Cook well till the masala and tomatoes are cooked and blended well.
9. Add the chicken and cook for 4-5 minutes till the chicken and masala are blended well.
10. Add 1 cup water and cover the kadai. Cook till the chicken is tender. Keep stirring in between.
11. Open and cook uncovered till the gravy turns thick. If you want a thinner gravy you can increase the amount of water.
12. Switch off the flame. Add lemon juice to the curry. Mix well. Garnish with coriander and serve with chapatti or rice.
HAPPY COOKING!! š
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