Serving:4 |Type: Non-Veg Gravy
Ingredients:
| Chicken(Cut) | -1 LB |
| Onion(diced) | -1cup |
| Tomato(diced) | -1cup |
| Garlic(diced) | -6 |
| Green Chili | -2(slit) |
| Red Chili Powder | -1tsp |
| Turmeric | -¼tsp |
| Salt | -to taste |
| Coriander Leaves | -2tbsp |
| Ginger Garlic Paste | -1tsp |
Roast and Grinding:
| Red Chili | -5 to 8 |
| Coriander Seeds | -2tbsp |
| Khus Khus | -1tbsp |
| Sombu | -½tsp |
| Cumin | -½tsp |
| Clove | -2 |
| Cinnamon | -1 inch |
| Grated Coconut | -4tbsp |
| Black Pepper | -½tsp |
Seasoning:
| Oil | -3tbsp |
| Sombu | -½tsp |
| Fenugreek | -¼tsp |
| Curry leaves | -few |
Method:
- Take a pan dry roast one by one separately and grind with water(Don’t burn it ).
- Take another vessel heat with oil add seasoning fry without burning.
- Now add onion and garlic sauté for 1 or 2 minute then add ginger garlic paste sauté for a minute.
- Then add green chili and tomato sauté with salt and turmeric until tomato get mashed.
- Now add chili powder and chicken pieces sauté well for 5 to 10 minutes on medium flame.
- Now add ½ cup of water mix well and cover with lid cook until chicken get soft.
- Then add ground paste and 1 or 1 ½ cup of water cook for another 5 to 8 minutes then turn off the stove garnish with coriander leaves.(If you want thin kuzhambu add more water).
- Serve hot with rice or idly, dosa and roti.
Note:
- You can use fresh or frozen coconut or dry coconut powder.
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