|
|
|
|
1. Ingredients with measurements
| Whole Chicken |
1/2 |
| Chopped Onions (medium size) |
100gms |
| Chopped Tomatoes (medium size) |
100gms |
| cloves |
5gms |
| peppercorns |
2gms |
| cardamom |
3 gms |
| Ginger Paste |
25 gms |
| Garlic Paste |
25 gms |
| Red Chilli |
10gms |
| Coriander Powder |
10gms |
| Red chilli powder |
10gms |
| Turmeric Powder |
5gms |
| coconut (milk) |
1/2 |
| Salt to taste |
| Vegetable oil as required |
Coriander leaves, fried curryleaves, onions for garnishing
2. Method
1. Thoroughly clean the chicken and cut into pieces.
2. Heat oil in a kadai. Add the cloves and peppercorns.
3. Add chopped onions and fry until light golden brown in color.
4. Add red chilli powder, turmeric powder, coriander powder and salt. Mix well.
5. Add tomatoes, ginger, garlic paste and cook until the tomatoes become tender.
6. Add little water and bring it to boil.
7. When the gravy becomes slightly thick, add chicken pieces and mix well.
8. Add the coconut milk and cook for 10-15 minutes until it becomes dry.
9. Then garnish with coriander leaves and serve hot.
3. 30-45 mins
4. 4 persons
|
|
|
