|
| |
| |
|
 |
Ingredients:
Gingelly Oil – 50 ml
Onion – 3 nicely chopped
Tomato – 3 nicely crushed
Ginger paste – 2 tbsp
Garlic paste – 2 tbsp
Chicken - 1kg
Chilli powder – 2 tbsp
Coriander powder – 1 tbsp
Turmeric powder – 1tsp
Salt to taste
Coconut Grated – 2 handfuls
Pepper – 1tsp
Fennel seeds (sombu) – 11/2tsp
Cummin seeds (Jeera) –1tsp
Coriander leaves – 1 handful
Curry leaves – Few |
| |
|
| |
METHOD
- Pour oil in the pan and add the onion and tomatoes.
- Cook them until the oil floats on the top.
- Add the ginger and garlic pastes and again cook them until the oil comes on the surface.
- Now add the Chicken pieces in the pan and fry for 5 minutes.
- Add 1 cup of water, chilli powder and coriander powder and turmeric powder. Let it boil for 10 minutes.
- Grind the coconut, cummin seeds, peppercorns and the fennel seeds to a fine paste and add to the gravy.
- Add enough salt and water and cook until the gravy as well as the chicken are well cooked.
- Now reduce the fire to medium.
- Dry roast one handful of boiled rice and 11/2 sp fennel seeds to a light brown color and powder them.
- Add the roasted powder to the curry and add the greens. Mix well and cook for ten more minutes.
|
| |
|
|
