Tuesday, 4 June 2013


  • chicken- 1/2 kg
  • small onions- 2 handful
  • tomato- 1 medium chopped
  • chilly- 3
  • ginger garlic paste- 2 tsp
  • coriander powder- 3 tsp
  • chilly powder- 1 tsp
  • turmeric powder- 1/2 tsp
  • garam masala powder- 1 tsp
  • coriander leaves
  • curry leaves- a stem
  • coconut oil- 3 tbsp
Heat oil in a wok. Add finely sliced onions. Saute well. add ginger garlic paste and green chillies. Saute well. Add tomatoes and cook till it turns mushy. Add the spice powders and cook till raw smell of powders disappear. add the chicken and salt and mix well. Do not add water. Keep the flame in low. cover the top of the wok with foil and keep it closed with lid. Cook the chicken on low flame for about 30 minutes. Take care that it does not get burnt. Also the water required for chicken to cook will ooze out from chicken itself. This water should not escape so it is important to cover it with a foil. Also it is a way to lock the flavours. If worried about burning of the chicken, you can open the lid and saute once a while. Once finished, add the curry leaves and off the flame. Garnish with coriander leaves. Serve hot with appams, naan, chappti etc.


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