Chicken and vegetables are cooked with coconut milk. This is a very light gravy with minimum spices. This dish is served with steamed rice.
Serves: 6
INGREDIENTS
750 gms chicken with bones
1 onion
8 - 10 medium garlic cloves
1 tsp whole jeera /cumin
2 tomatoes
1 tsp salt or to taste
1/2 tsp chilly pd or to taste
1/4 tsp turmeric pd
1 whole red chilly deseeded
!/4 tsp mustard seeds
8 - 10 beans
1 carrot
1/4 cup green peas
1 potato
1/2 coconut grind and extract milk / 1/2 cup of ready made coconut milk available in the store.
Few curry leaves
Few sprigs of coriander leaves
2 -3 tbsp oil
1 tbsp wheat flour for thickening
1/2 a lime
METHOD
Clean and wash chicken.
Pressure cook chicken with salt, turmeric pd and 2 cups of water for 10 mins on slow flame after a whistle.
Chop beans into small pieces, slice carrot, peel green peas, cube potato and chop onions.
Grind garlic, jeera and tomatoes together into a paste.
Heat oil in a pan add mustard seeds, whole red chilly and curry leaves.
Add onion fry till transparent.
Add turmeric and chilly pd.
Add tomato paste and fry well.
Add all the vegetables and small potato cubes stir well add little salt and water and cook it covered till half done.
Transfer this to the pressure cooker and cook it well with the chicken till the vegetables are done. ( Close the lid and cook without the weight ).
Add coconut milk mixed with wheat flour (for thickening) to the chicken gravy and cook for another 10 mins or till done.
Taste the salt and chilly.
Squeeze in half a lime.
Remove it in a serving bowl.
This is a thin gravy little thicker than the soup.
Garnish with coriander leaves.
Serve hot with steamed rice in a bowl and enjoy.
NOTE:
You can make your own fresh coconut milk by grinding half a coconut and soaking it in a cup of hot water for 10 - 15 mins and then grind it again when it cools down and strain it . Do this twice and your fresh coconut milk is ready .
You can also use packaged 1/2 a cup of coconut milk which is equally good.
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