Ingredients
1.5 lb skinless chicken with bones cut into small pieces, washed and drained
3 medium onion, chopped
4 green chillies, slit open
12 garlic cloves, finely chopped
11/2 inch ginger, finely chopped
41/2 tbsp kashmiri chilli powder
4 tbsp coriander powder
21/2 tbsp garam masala
1/2 tsp turmeric powder
2 tbsp vinegar
2 cups of coconut milk
1/2 cup of water
2 tbsp coconut oil
a twig of curry leaves
salt to taste
Preparation
1. Heat oil in kadai. Add the chopped onions, ginger, garlic, curry leaves and green chillies to it and saute until the onions turn golden brown in color.
2. Add kashmiri chilli powder, coriander powder, turmeric powder, garam masala to this and saute continuously in low heat for 10 minutes.
3. Add the chicken pieces, salt and vinegar to this and mix thoroughly. Now cover it with a lid and cook in medium heat until the chicken is cooked well.
4. Now add coconut milk along with water to this and cook in low flame for 10 minutes. Adjust the salt if required.
5. Turn off the heat and that is it. The chicken curry is ready to be served.
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