Ingredients
- Chicken- 750 g
- 2 medium sized onions- thinly sliced
- Potato- 1 (wash, peel the potatoes then cut in half. Wash again & keep aside.)
- Ginger paste- 1 tsp
- Garlic- 8-10 cloves (roughly sliced)
- Slit green chillis 5-6
- Cloves- 4-5
- Cinnamon- 1(single piece)
- Green cardamom- 4 (lightly crushed)
- Black pepper corns- 3/4 tsp (roughly crushed)
- Dry red chili- 1-2
- Turmeric powder- 1/4 tsp
- Fennel powder- 1 tbsp (hipped)
- Coconut milk- 1 1/2 cup
- Salt to taste
- Sugar- 3/4 tsp
- Lemon juice of 1 small size lemon
- Curry leaves- 2 sprig
- Oil (mustard, olive, vegetable or coconut oil)- 1 1/2 tbsp
- Ghee/Clarified butter- 1 tbsp
Method
- Heat oil in a cooker. Add the potatoes & sauté them till light brown. Keep aside. Tamper with dry red chili & cloves, green cardamoms & cinnamon.
- Then add sliced onion, sauté them till the onions are light brown in color, add garlics, stir for 5-6 seconds.
- Next to add the curry leaves, turmeric powder & ginger paste.
- Mix & fry for few seconds. Now add chicken pieces, salt, fennel powder, black pepper corns, curry leaves & green chillis.
- Mix & cover for 2-3 minutes on low flame (remove the whitsle from the cooker lid). Now stir & cover again for 4-5 minutes.
- Add coconut milk, potatoes & sugar. Mix, close the lid with whistle on. Take off the flame after 2 whistles. Open the lid after the pressure has reduced, adjust salt if needed. Add lemon juice, mix gently.
- Serve Hot.
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