Finger licking delicious comfort food made with simple ingredients & relished with flatbread and rice!!
Ingredients: (Serves 2)
- 1 Cup Dry Shredded Coconut
- 2 Inch Long Cinnamon Stick (Dalchini)
- 1 tbsp Ginger Garlic Paste
- 2 Medium Sized Onion finely chopped
- 1 Medium Sized Tomato finely chopped
- 4 tsp Kanda-lasun masala / Onion - Garlic Masala (Optional)
- 4 tsp Chicken or Mutton Masala of your choice
- 4 cups Water or Chicken stock
Method:
-
In a pressure cooker add chicken pieces, turmeric powder, salt and 2 cups water. Pressure cook till 3 whistles.
-
Dry
roast shredded coconut and cumin seeds together till the coconut
changes colour to light brown. Keep this mixture aside to cool down.
-
Once
cooled, grind the coconut mixture along with 1/2 cup coriander leaves
to a fine paste. Do not add water. Keep this paste aside.
-
Now in a thick bottom pan heat oil. Add
cinnamon stick (Dalchini) and finely chopped
onions and saute till onions are translucent. Do not brown the onions.
- Add ginger garlic paste and saute the mixture till raw smell of ginger
garlic fades away. Add finely chopped tomatoes and cook till tomatoes
are tender.
- Once onion & tomato mixture is cooked, add the coconut paste that we blended and 1/4th cup of water. Mix well. Cook till oil starts separating from the coconut mixture.
-
Add red chilly powder, chicken or mutton masala, coriander powder, kanda-lasun masala and mix well. Saute till oil separates from the masala.
-
Now add chicken stock or water as per required consistency and let the
gravy come to a boil. Add chicken pieces and salt (be careful while adding salt as we added salt in chicken pieces earlier).
- Check for seasoning at this stage. Cook covered for 20 minutes on
medium flame (stirring occasionally).
- Chicken Masala - Chicken Curry is ready.
- Garnish with finely chopped coriander leaves and serve hot with Vade, Roti, Rice or Bread.
- While serving squeeze lemon juice in the curry.
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