Monday, September 15, 2008
You will need the following to prepare this chicken gravy:
Chicken (with bone) - 1/2 kg (1 lb)
salt - to taste / 2 tsp
water - 2 cups
oil - 2 tbsp
Fennel seed (sombu) - 1 tsp
To chop separately:
Red onion - 2
Roma tomato / vine tomato - 100 gms
curry leaves - 1 brig
cilantro - 1 handful
mint leaves - 1 handful
shredded coconut - 2 tbsp
Shallot onion - 5
Cumin seeds - 1 tsp
Ginger - 2 inch
garlic - 4 pearls
curry masala powder:
Fennel seeds - 1 tsp
cardamom - 2
cloves - 2
cinnamon - 1 inch
Black pepper - 1 tsp
Red chilli powder - 1 tbsp
coriander powder - 2 tbsp
Turmeric powder - 1/4 tsp
Wash and clean the chicken pieces in running water.Apply some turmeric powder and keep aside.Dry grind the items given in curry masala powder.
Grind shredded coconut , cumin seeds, onion and keep aside.
Grind ginger garlic paste and keep aside.
Heat 2 tbsp of cooking oil in a deep pan and add 1 tsp fennel seeds (sombu).
After it turns red , add the chopped onion and fry till it becomes golden brown.
(If you are using yellow onion , then fry till it becomes tender ,as it can never get a good color.)
Add the ginger garlic paste and stir it well for 30 seconds.
Then add the chopped tomato, green chilli, cilantro , mint leaves, curry leaves and cook till they becomes mushy.
Now introduce the chicken pieces and stir it for 2 minutes along with the powders and dry masala.
Add some salt and a cup of water and close the lid for 5 minutes.
Then cook the chicken till it becomes tender (simply in a tightly closed vessel).
After it gets cooked , add the coconut masala and cook till the raw smell changes.
Check for salt and the tenderness of chicken and put off fire.
The gravy should not be too thick or too liquid .
Serve hot as side dish with Naan , paratha ,chapathi ,steamed rice or white bread.
Serves 6 people.