Jul 3, 2010

Spicy Chicken Curry with Coconut Paste



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

For Coconut Paste:

100 g grated coconut
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.

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