Thursday, February 14, 2013


Chicken – 2 ½ kg
Onion – ¾ kg
Tomato – ½ kg
Ginger Paste – 50g
Garlic Paste – 30g
Coconut oil – 100ml
Cinnamon – 2g
Cardamom – 1 g
Cloves – 1g
Bayleaves – 2nrs
Dry redchillies – 2g
Curryleaves – 1g
Coconut – 1
Chillipowder – 4g
Coriander powder – 5g
Turmeric powder – 2g
Water & Salt – as required

Method of preparation

1.   Fry the coconut and dry redchillies in coconut oil, and then grind it finely.

2.     Now heat the oil in a kadai, temper with cinnamon, cardamom, cloves and bayleaves. Once it splutters add sliced onion and sauté nicely.

3.    Add ginger and garlic paste, then add chopped coriander leaves and few curryleaves. Mix it all well for another 1 minute.

4.    Add the masalas (except turmeric powder) into it and stir all well. Now add chopped tomatoes, stir till the tomato mash and mix well with masalas – (see the oil ooze out from masala)

5.     Now add the marinated chicken which done with salt and turmeric powder mix well for another 1 minute. And add coconut masala mix it once again.

6.   Add the sufficient water; allow the curry to cook in simmering fire for next 20minutes.

7.     Finish with little coconut oil and chopped coriander leaves. Serve hot with steamed rice.

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