Serving: 4-6 people | Type: Non Veg Fry /Poriyal
Ingredients:
|
Cornish Hen |
-1 (cut) |
|
Sambar Onion |
-1 ½ cup Chopped |
|
Garlic Garlic paste |
-1tbsp |
|
Onion |
-1 Chopped |
|
Tomato (big) (Chopped) |
-2 |
|
Turmeric |
-1/4 tsp |
|
Tamarind juice |
-1 tbsp |
|
Chili and Dhaniya Powder |
-2tbsp and 4 tbsp |
|
Salt |
To taste |
Seasonings:
| Oil | -6 to 8 tbsp |
| Sombu | -½tsp |
| Kalpasi | -few |
| Cinnamon stick | -1small |
| Cumin | -1/2 tsp |
| Cloves | -4 |
| Curry Leaves | -few |
| Bay Leaves | – 1 |
| Fenugreek | -1/4 tsp |
Grinding Powdered Masala:
| Black Pepper | -1 tbsp |
| Clove, bay leaves | -4, 2 |
| Cinnamon Sticks | -1inch |
| Kalpasi | -few |
| Sombu | -1/2 tsp |
Grinding Paste:
Coconut -1/2 cup
Water – as needed to make paste
Method:
- Grind the powdered masala and keep it aside.
- Grind coconut with little water and keep it aside.
- Take a pan heat with oil add seasonings fry without burning.
- Now add red onion sauté for a minute then add chopped onion sauté well.
- Sauté until onion gets brownish then add ginger garlic paste and turmeric.
- Sauté for a minute then add the ground powder and mix well.
- Now add chili dhaniya powder sauté for a minute, then add chopped tomato and half of the salt.
- Sauté until tomato get mash, now add chicken and the remaining of the salt.
- Mix it well then cover with lid.
- Cook it until chicken gets soft.
- Now add tamarind juice and the ground coconut paste. Cook it for another 2 minute.
- Cook it until all the moisture dries up.
- Remove from heat.
- Ready to serve with rice.
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