Ingredients
Chicken - 1 kg cut into medium sized pieces
Small onions/shallots - 1 cup
Tomatoes - 1 cup (chopped)
Turmeric powder - 1/2 tsp
Curry leaves - 10-12 nos
Coconut milk - 1 cup (1/3 cup from can)
Corriander leaves
Salt
Oil - 1 tbsp
Paste
Green chilies - 5 nos
Garlic - 8 nos
Ginger - 1 inch piece
Poppy seeds - 1 tsp soaked in warm water
Masala powder
Peppercorns - 1/2 tsp
Cumin seeds - 1/2 tsp
Fennel seeds - 1 tsp fennel seeds
Corriander seeds - 1 1/2 tbsp
Red chillies - 8 nos
Cardamoms - 2 nos
Cinnamon - 1 inch
Curry leaves - 7-10 nos
Preparation method
- Add 1 tsp oil and roast the ingredients for masala powder. Once roasted, remove from fire and allow to cool. Grind to a powder and keep aside
- Add ingredients for paste. Keep aside
- Heat oil in a pressure cooker vessel, add the small onions and curry leaves. Fry until transparent.
- Add the ground paste and cook for a 2-3 minutes (uncovered)
- Add chicken and cook on high heat for approx 5 minutes. Stir the chicken as required (uncovered)
- Add salt, turmeric powder and tomatoes. Cook for 5 minutes (uncovered)
- Add coconut milk. Pressure cook for until two whistles
- After opening, add ground masala powder and cook for 5 minutes
- Turn off heat and garnish with fresh coriander leaves
0 comments:
Subscribe to:
Post Comments (Atom)