Chettinad Chicken Curry

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Ingredients

1 Ingredients
250 grams Chicken pieces
2 tbsp Ginger and garlic paste
1 cup Coriander and Curry leaves
1 Salt to taste
1 For tempering
1 inch Cinnamon stick
6 Cloves
2 Cardamom
1 tsp Sombhu/Aniseed/ fennel seed
1 For masala paste:
1 large Onion
1 large Toamto
1 clove Garlic
2 tsp Aniseed/ Sombhu/ fennel seed powder
2 tbsp Red chilly powder
2 tbsp Coriander powder
1/4 tsp Turmeric
1 For coconut paste:
4 tbsp Coconut
1 tbsp Kuskus/ Poppy seeds roasted
5 Cashewnut

Directions

Pressure cook the chicken pieces with turmeric and 1 tbsp of ginger and garlic paste, until the chicken is 3/4 done. Heat enough oil in a kadai, add the cinnamon, cardamom, cloves and sombhu. When the aroma rises add 1tbsp ginger and garlic paste, fry for few mins until the raw smell leaves, now add the coarsely ground masala paste and fry until the masala is cooked and oil separates. Now add the cooked chicken pieces and finely ground coconut paste, add enough water and season with salt. Bring the mixture to boil and simmer for 5mins. Check the seasoning and finaly add the curry and coriander leaves. Serve hot

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