Sunday, September 27, 2015



0,5  kg chicken pieces, washed
1 potato, peeled and cubed
1/4 tsp ginger paste
1/2  tbsp ghee
2 cloves garlic, sliced
3 green chillis, partially slit
2-3 cloves
2  onions, finely sliced
3/4 cups thin coconut milk
1/2 cinnamon
1 cardamom
4 pepper corns
1/4 tsp freshly ground black pepper pwd
1/8 tsp turmeric pwd (optional)
pinch fennel pwd (optional)
1/4 tsp garam masala pwd
1/4 cup thick coconut milk
1/2 tbsp lemon juice
8 curry leaves
3/4  tbsp oil
salt to taste


Heat oil and ghee , add few curry leaves, cloves, cinnamon, cardamom, pepper corns and saute for few secs.
Add garlic slices and saute for for few secs. Add ginger paste and saute for few secs. Add the green chillis and sliced onions and fry for 5 mts.
 Add turmeric pwd and mix. Add the chicken  and cook over medium heat for 8 - 10 mts.
 Add the thin coconut milk and salt and combine. Cook without lid for 5 mts. Add garam masala pwd, fennel pwd and potato cubes and place lid. Simmer till the chicken and potatoes turn tender and the gravy thickens. Turn off heat. Add the thick coconut milk, few fresh curry leaves, lemon juice and pepper pwd and mix .
Serve with appam, rice or roti

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