CHICKEN CURRY WITH IDLIS- A FUSION

Idlis are steamed cake of rice, usually served with chutney and sambhar. In this fusion recipe we serve it with spicy chicken curry.

INGREDIENTS

FOR IDLI

• 3 cups rice

• 1 cup urad dal / lentil

• 1/2 cup cooked rice or soaked poha

• Salt to taste.

METHOD

1. Soak rice an dal separately.

2. Grind to a not so fine paste.

3. First dal then rice.

4. Mix together and let it ferment overnight.

5. Add salt.

6. Steam in idli moulds for 15 - 20 min.

CHICKEN CURRY

• 500 gms Chicken curry cut

• 1 1/2 large onion

• 1 1/2 tsp ginger garlic paste

• 1 tsp coriander powder

• 3/4 tsp chilli powder

• 1/2 tsp haldi powder

• 1/2 tsp pepper powder

• 4 cardamoms, cloves, 1 cinnamon,

• 6-7 pepper corns

• 1/2 tsp salt or to taste.

• 3-4 curry leaves

• 1/2 cup tomatoes

• 2 green chillies

• 1/2 cup coriander leaves.

• 3 tbsp oil.

• 1/2 cup water

• 1 cup thick coconut milk.

METHOD

1. Marinate chicken with salt, turmeric and1/2 tsp ginger garlic paste.

2. Ground 1 onion to paste, 1/2 sliced.

3. Finely chop tomatoes and corriander leaves.

4. Heat oil in a pan

5. Add the whole spices and curry leaves.

6. Golden fry sliced onion.

7. Add the ground onions, 1 tsp ginger garlic paste and tomatoes.

8. Fry, add the coriander, chilli, turmeric, pepper powders.

9. Cook till oil separates

10. Add the chicken

11. Add salt and 1/4 cup coriander leaves and green chillies

12. Stir well and fry for 10 mins.

13. Add water and cook the chicken till done.

14. Add coconut milk, bring to just one boil.

15. Remove from fire.

16. Garnish with coriander leaves.

17. Serve hot with steamed idlis.