CHICKEN CURRY WITH JEERA PULAO

This chicken curry prepared in a coconut based gravy goes very well with the fragrant jeera pulao.

Serves: 3 - 4

INGREDIENTS

• 750 gms chicken curry cut, cleaned, marinated with1 tsp ginger garlic,1/2 tsp chilli powder, 1/2 tsp turmeric powder and 1/2 salt.

• (1 large onion half sliced,

• 2 green chillies,

• 1/2 cup grated fresh coconut,

• 1 tbsp ginger

• 1/2 tsp garlic

• 2 cardamoms, 4 cloves, 6 peppercorns, 1/2 “ cinnamon.

• 1/2 cup chopped tomatoes.

• 1/4 cup chopped coriander leaves

• 3-4 curry leaves

• 11/2 tsp coriander powder

• 1/2 tsp chilli powder)

• Sauté all of the above in 1 tbsp oil till done.

• Cool this mixture.

• Grind the above to a fine paste.

• 1 medium onion half sliced.

• 1/4 cup chopped coriander

• 3-4 curry leaves

• 4-5 pepper corns. .

• 11/2 cup water

• 2 tbsp oil.

METHOD

1. Heat oil in a wok, season with curry leaves and peppercorns.

2. Add the sliced onions, fry to golden brown.

3. Add the masala paste and fry well.

4. Add the marinated chicken and stir well.

5. Add water and cook till done.

6. Add little of the coriander leaves

7. Mix well.

8. Remove into a serving dish.

9. Garnish with coriander leaves.

10. Serve with jeera rice / paratha / bread

NOTE:

If you add 1tbsp oil to the chicken while marinating it makes

the chicken tender.