Kashmiri chili powder - 1 tbsp( or according to taste)
Black pepper powder - 2 tsp( or according to taste)
Fennel powder - 1/2 tsp
Garam masala powder- 1/2 tsp
Salt -to taste
Instructions:
In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.
Cook the marinated chicken along with 1/4 cup hot water.Cook until it turns tender and the gravy coats the pieces.Keep aside until required.
Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.
Next add tomato and cook until it turns mushy.Add salt to taste.
Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.
Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.
Add this to the curry.Stir gently and switch off the stove.Serve with rice,tapioca,appam or chapathi.
NOTES
Adjust the quantity of green chilies,chili powder and black pepper powder according to your taste.
looks delicious fabulous colour and flavours
ReplyDeleteI prepared this , but not good ..I think we need to avoid adding water and cooking marinated chicken separately.
ReplyDeletetried and not good as expected
ReplyDeleteI prepared this.. So delicious.. Thank you so much ..
ReplyDelete