Recipe :
Chicken Coconut Milk Curry | Thengai Paal Kozhi Kuzhambu
Prep Time: 10 minutes
Cook time: 30 minutes
Recipe Cuisine: Indian
Recipe Category: Curry
Serves: 4 persons |
Chicken - 1/2 kg (chopped)
Small Onion - 3/4 cup (Large Onion - 1 no, chopped)
Cinnamon Stick - 3 no (2" long)
Star Anise - 1 no
Cloves - 5 no
Ani Seeds - 1 tsp
Curry leaves - 2 stk
Coriander leaves - 2 tbsp (chopped)
Red Chili Powder - 1 and 1/2tsp
Turmeric Powder - 1/4 tsp
Coconut Milk - 1 cup
Water - 1cup
Oil - 4 tbsp
Salt to Taste.
To Rhoast And Grind Into Powder :
Peppercorn - 1/2 tsp
Cumin seeds - 1 tsp
Poppy seeds - 1 tsp. |
- Dry roast the mentioned ingredients, allow to cool completely and grind into fine powder and keep aside.
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Steps To Make Chicken Curry :
- Heat oil in a pan, roast cinnamon stick, cloves, star anise and fennel seeds.
- Add onion and curry leaves, saute until light golden brown colour.
- Add the chicken pieces and saute until the chicken pieces moisture has reduced completely.
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- Add turmeric powder, red chili powder, ground powder and required salt, saute until raw smell leaves.
- Add coconut milk, mix well and bring to boil.
- Cook for 1 whistle and 5min in simmer.
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- When all the steam has escaped, open the pressure cooker.
- Add coriander leaves, mix well and ready to serve.
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Serving Suggestion : Serve hot with Dosa, Idli or White Rice |
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