(BBN)- Tender chicken in a coconut milk gravy, adorned with spices.
Recipe servings: 8
Prep time: 10
Cook time: 45 Minutes
1 kg chicken
20 gm coriander seeds
3 red chilli
1 Tbsp pepper
2 tsp cumin seeds
1 tsp mustard seed
1 tsp fenugreek
2” to 3” cinnamon
1 and 1/2” piece ginger, paste
6 cloves garlic, paste
3 green chillies
3 onion, sliced
3/4 cup coconut milk
3-4 curryleaves
2 Tbsp coriander leaves
Salt to taste
1 tsp turmeric powder
2 Tbsp coconut oil
Wash and keep aside chicken pieces.
In a pan dry roast coriander seeds, red chili, pepper, cumin seeds, mustard seed, fenugreek cinnamon and grind to fine paste.
In a thick bottomed kadai heat oil.
To this add ginger,cloves garlic, green chillies and onion.
Sieve well till light brown and add to this the chicken pieces.
Cook for 4-5 minutes.
Now add the masala paste and stir well put turmeric powder ,salt and curry leaves.
Close the curry with a lid and cook for 10mts.
Open the lid stir well and add half of the coconut milk.
Now let it cook in slow fire till the chicken is tender.
When tender add the remaining coconut milk and simmer and and let it cook.
Remove from fire and garnish with coriander leaves, according to NDTV.