Ingredients
Chicken (cut in to small pieces) - 1/2 kg
Onion finely sliced - 2 medium sized
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Green chilly crushed - 2 nos
Tomato chopped - 2 medium sized
Chilly powder - 1 tbs
Coriander powder - 1 1/2 tbs
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Garam masala - 3/4 tsp
Roasted fennel seeds (perumgeerakam) powder - 1/4 tsp
Thick coconut milk - 1 1/2 - 2 cups
Salt - As required
Oil - 2 - 3 tbsp
Curry leaves - 2 spring
Coriander leaves chopped (optional) - 2 tbs
How to prepare
Clean chicken and marinate with salt, pepper powder and turmeric powder and keep it aside for half an hour.
Soak chilly powder, coriander powder, and garam masala powder in luke-warm water.
Heat a kadai and add oil to it.
Then add sliced onions and a pinch of salt and saute for three minutes.
Then add ginger garlic paste and crushed green chilly and saute for another more three minutes. T
hen add the soaked masala and saute very well and add tomatoes and saute again until it done well. After that add marinated chicken pieces and cook covered for 10- 15 minutes.
Don't forget to stir.
Finally add coconut milk, curry leaves,roasted fennel seed powder, and salt to it.
Cook for another three -five minute. Garnish with coriander leaves (It is optional).
Heat a kadai and add oil to it. Then add sliced onions and a pinch of salt and saute for three minutes.
Then add ginger garlic paste and crushed green chilly and saute for another more three minutes. T
hen add the soaked masala and saute very well and add tomatoes and saute again until it done well. After that add marinated chicken pieces and cook covered for 10- 15 minutes.
Don't forget to stir.
Finally add coconut milk, curry leaves,roasted fennel seed powder, and salt to it.
Cook for another three -five minute. Garnish with coriander leaves (It is optional).
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