Ingredients:
  • Chicken (medium-size pieces) - 250 gram
  • Onion and tomato (chopped) - 1 each.
  • Ginger and garlic paste - 1 tsp
  • Oil - 1 tbsp
  • Coconut - 2 tbsp
  • Cashew nuts - 10 nos
  • Salt - to taste
  • Fresh coriander - for garnishing
  • For the masala:
  • Coriander seeds - 1 tbsp
  • Dry red chillies - 4 to 5 nos (Adjust according to your spice level)
  • Peppercorns - 1/2 tsp
  • Turmeric - 1/2 tsp
  • Cinnamon sticks - 1
  • Cardamoms - 1
  • Cloves - 2
  • Fennel seeds - 1/2 tsp
  • Cumin seeds - 1/2 tsp
  • Star anise - 1
  • For seasoning:
  • Curry leaves - 1
  • SprigBay leaf - 1
  • Kalpasi - little


Method:

  • Directions: Roast all the masala ingredients without oil and grind together to a smooth powder.
  • Grind coconut and cashew nut together to a smooth paste.
  • Heat oil in a wok; add curry leaves, bay leaf, kalpasi, onion and sauté till brown.Add ginger, garlic pastes and tomato.
  • Sauté till tomato becomes soft.Add masala powder, salt and chicken; sauté well, till chicken is well coated with the spices.
  • Allow to cook till the chicken is half done.
  • Now add the coconut cashewnut paste with water.
  • Close the pan with a lid and cook in a low flame for 10 to 15 minutes, till the chicken becomes soft and oil separates.
  • Garnish with coriander leaves and serve hot.
  • This is a best accompaniment for Steamed rice, Biriyani, Idli, Dosa, Appam (hoppers), Chappati, Parotta, kothu parotta and Idiyappam (String Hoppers)

మరింత సమాచారం తెలుసుకోండి:

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Kiran Vimala

10/03/2017 02:18 PM