Ingredients:-
1 Chicken
2 medium Potatoes
1 1/2 Tbsp Chili powder
1-1/2 Tbsp Coriander powder 2 1/2 Tbsp red pepper powder
1/2 tsp Turmeric 1/2 teaspoon
Thick coconut milk 2 cups
Light coconut milk 1 1/2 cups
2 Onions
1/2 Tbsp chopped ginger
1/2 Tbsp chopped garlic
1/2 Cinnamon stick piece
2-3 Cloves
2 Cardamom pods
1/4 tsp Fennel seeds
1 spring curry leaves
1/4 cup Fried onion
4 Tbsp cooking oil
Water a little
Salt to taste
PREPARATIONS AND HOW TO COOK.
1. Heat a pan and dry roast all powder spices and immediately transfer to a bowl and let it cool.
2. Add this roasted spices and salt to the chicken pieces, rub well with your hands . cover with a lid and keep it in the refrigerator for 30 minutes.
4. Dry roast all the seeds and grind to a fine powder . Keep aside.
5. Heat oil in a pot with 2 Tbsp oil, add onion saute well until soft, add ginger and garlic saute well until golden brown, add marinated chicken pieces and saute well for 5 minutes.
6. Lower heat and add light coconut milk and little water. cook in a low flame stirring occasionally until chicken is all cooked
7. Add powder spices you prepared and potatoes, cook in a low flame until potatoes are cooked.
8. Add thick coconut milk check for salt and simmer for few minutes . Switch of the stove.
9. Heat remaining 2 Tbsp oil in a pan fry curry leaves then pour to the curry, add fried onions stir.
10. Cover with a lid serve hot with paratha, chapati or rice
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Diya's Food Diaries
ChickLitThis is my collection of favourite recipes. I am a fan of cooking and learning and trying new recipes is a hobby for me. I love simple recipes as much as intense ones. If you choose to read this... I promise you it will be worth your time.
