Kerala Chicken Curry
Chicken- 1kg
Onion- 2nos
Green chilly- 2nos
Tomato (big)- 1
Ginger (small)- 1piece
Garlic- 4 cloves
Red chilly powder- 1/2 teaspoon
Coriander powder- 2 tablespoon
Turmeric- 1/4 teaspoon
Coconut milk- 1/2 coconut grated and squeezed into milk
Cloves- 4nos
Salt as needed.
Slice onion, ginger, green chilly and garlic into small pieces. Fry them in coconut oil ( any edible oil) in medium heat. when it becomes little bit brown, pour all the above powders and continue cooking for 5 minutes. Then mix the sliced tomato and cover the vessel for 2 minutes.
Little smash the tomato, add chicken pieces and salt. Stir to mix it well, cover with a lid and cook for 25-30 minutes. watch out if any water needed and stir it periodically. Now add coconut milk and cook for 10 more minutes. Before taking add the cloves ( break the whole ones ) and let it little bit cool down before serving.
Onion- 2nos
Green chilly- 2nos
Tomato (big)- 1
Ginger (small)- 1piece
Garlic- 4 cloves
Red chilly powder- 1/2 teaspoon
Coriander powder- 2 tablespoon
Turmeric- 1/4 teaspoon
Coconut milk- 1/2 coconut grated and squeezed into milk
Cloves- 4nos
Salt as needed.
Slice onion, ginger, green chilly and garlic into small pieces. Fry them in coconut oil ( any edible oil) in medium heat. when it becomes little bit brown, pour all the above powders and continue cooking for 5 minutes. Then mix the sliced tomato and cover the vessel for 2 minutes.
Little smash the tomato, add chicken pieces and salt. Stir to mix it well, cover with a lid and cook for 25-30 minutes. watch out if any water needed and stir it periodically. Now add coconut milk and cook for 10 more minutes. Before taking add the cloves ( break the whole ones ) and let it little bit cool down before serving.
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