Serves 4 – 6

Ingredients:

  • Chicken – 800 gms(cut into 1″ pieces)
  • onion – 2 medium(finely sliced)
  • potato – 2(cubed)
  • coconut milk – 3/4 cup(thick)
  • coconut milk – 11/2 cup(thin)
  • ginger – 1/2″ (1 tsp paste)
  • garlic – 6-8 flakes (1 tsp paste)
  • green chilies – 6-8 (split)
  • curry leaves – 2 sprigs
  • green cardamom – 3 nos
  • cloves – 4 nos
  • cinnamon – 1″ piece
  • cooking oil – 1 tbsp
  • turmeric powder – 1/4 tsp
  • salt to taste

Method of Preparation:

  • wash and strain chicken pieces using a colander
  • heat oil in a saucepan/kadhai and fry green cardamoms, cloves and cinnamon till it is fragrant
  • add split green chilies and ginger-garlic paste, fry until its raw smell disappears
  • add chicken pieces and fry till the pieces becomes firm
  • add finely sliced onion and saute till it turns brownish
  • add cubed potatoes, salt to taste, little turmeric powder and thin coconut milk, cover and cook until the chicken pieces are done well
  • add curry leaves and thick coconut milk, cook over low heat(don’t let it to boil)
  • garnish it with freshly chopped coriander leaves
  • serve it hot with palappam(see my recipe) or bread

Note: to prepare coconut milk, use 1 coconut(small size) freshly grated

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