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Preparation Time : 10
Cook Time : 30
Total Time : 40
Chicken 500 gms
Onion,large ,roughly chopped 1 nos
Ginger,grated 1 inch
Garlic Cloves,finely chopped 6-7 nos
Mustard Seeds 1 tsp
Curry Leaves 2 sprig
Coconut Oil or Any Vegetable Oil 2 tbsp
Salt 1 tbsp
Coconut milk/grated Coconut/desiccated Coconut 1/2 cups
To be dry roasted and ground Peppercorn 2 tbsp
Coriander seeds 1 tbsp
Cinnamon stick 1 inch
Fennel seeds 1 tsp
Dried Red Chilly 2 nos
Marinate chicken with curd and salt for 2 hours.
Heat oil in kadai, add mustard seeds. When it splutters, add onion and curry leaves.
When onions are lightly brown, add ginger, garlic, and saute for a minute.
Add chicken, half of the ground masala, and salt. If using grated or desiccated coconut, add in.
Mix them, cover with a lid, simmer and cook till the chicken is almost done, for about 15-20 minutes at least. Keep sauting occasionally to avoid charring.
If using coconut milk, add it now, and simmer for five more minutes till well combined and cooked.
Lastly, add the reserved half of the ground masala and give it a nice stir.
Keep it covered for 5-10 minutes before serving, to help the flavors combine well. Serve it with plain steamed rice or Malabar Paratha.
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