Ingredients
Chicken – 1 kg
Onion- 2 Big
Ginger- 1 table spoon
Garlic- 1 table spoon
Turmeric powder-3/4 tbl spoon
Coriander powder- 2 ½ tbl spoon
Chilly powder- 2 ¾ tbl spoon
Pepper powder- 1 tbl spoon
Grated coconut- 1 cup
Mustard seed- 1 tea spoon
Coconut oil
Curry leaf
Preparation
Cut chicken into small pieces and marinate it with salt, ½ tbl spoon turmeric powder & 1 tbl spoon chill
powder and keep it aside for 1 hour. In a pan fry grated coconut until it turn golden brown color
and then add ¼ tbl spoon turmeric powder, 2 ½ tbl spoon coriander powder & 1¾ tbl spoon chilly powder, salt and sauté well in low
flame. Keep it aside for cooling and then grind it to make a thick paste.
Heat oil in a pan splutter mustard seeds, add curry leaf and
then ginger and sauté well. Add then chopped onion , add some salt and sauté well until it
turns translucent. Add chopped garlic to it and sauté well for 1min more. Add
pepper powder to it and then add marinated chicken and grinded coconut paste.
Mix all together and add some water to the mixture and cook well until done. Suitable for eating with chappathi / porotta or with rice.
