Spicy Chicken Curry with Coconut Paste
Serves: 3
You will need
500 g chicken pieces, medium size
2 onions, finely sliced
2 tomatoes, finely sliced
20 g ginger - garlic paste
2 spring curry leaves
1/ 2 cup water
3/4 teaspoon salt ( or to taste )
2 teaspoon oil
2 onions, finely sliced
2 tomatoes, finely sliced
20 g ginger - garlic paste
2 spring curry leaves
1/ 2 cup water
3/4 teaspoon salt ( or to taste )
2 teaspoon oil
For Coconut Paste:
100 g grated coconut
7 red chillies
1 tablespoon coriander seeds
1/2 teaspoon peppercorns
1/2 teaspoon jeera ( cumin seeds )
7 red chillies
1 tablespoon coriander seeds
1/2 teaspoon peppercorns
1/2 teaspoon jeera ( cumin seeds )
In an iron kadai, dry roast above ingredients till golden color and fragrant ( approximate time 25 - 30 minutes ). Make a fine paste in a mixer ( add 1 - 2 teaspoon water if required ). Keep aside.
Method
Heat oil in a pan. Add finely sliced onions. Fry till golden color.
Add finely sliced tomatoes and ginger - garlic paste. Saute for 3 - 4 minutes.
Add curry leaves and coconut paste. Mix well.
Add chicken pieces, salt to taste and 1/2 cup water. Cover with a lid and cook on a low heat for 30 minutes or till done / gravy thickens / tomatoes and onions are well blended .
Serve with Rotis / Rice.
Add finely sliced tomatoes and ginger - garlic paste. Saute for 3 - 4 minutes.
Add curry leaves and coconut paste. Mix well.
Add chicken pieces, salt to taste and 1/2 cup water. Cover with a lid and cook on a low heat for 30 minutes or till done / gravy thickens / tomatoes and onions are well blended .
Serve with Rotis / Rice.
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