Ingredients:
800 gm chicken, cleaned
2 onions, thinly sliced
1 ” piece ginger, sliced
1 tbsp garlic, sliced
3-4 green chillies, slit
3 garlic cloves
5+3 shallots
3 tbsp coriander powder
2 1/2 tsp kashmiri chilli powder
1/2 tsp turmeric powder
1 tsp garam masala
2 tomatoes, chopped
2 potatoes, peeled and chopped
1 1/2 cup thin coconut milk (second extract)
3/4-1 cup thick coconut milk
1/2 tsp mustard seeds
2 dry red chillies
2 sprig curry leaves
salt to taste
3 tbsp oil
Preparation:
- Cut the chicken into pieces, clean it and keep it aside.
- Grind together 5 shallots, 3 garlic cloves, coriander powder, kashmiri chilli powder, garam masala and turmeric powder and keep it aside.
- Heat oil in a pan and add sliced onions and saute well till light brown.
- Add sliced ginger, garlic, green chillies and curry leaves and saute well adding little salt till the raw smell goes and light brown.
- Add ground masala paste and mix well till the masala is roasted well.
- Add chopped tomatoes and saute well till soft.
- Add chicken pieces , chopped potatoes and salt and cook for 2-3 minutes at high flame till masala coated well.
- Add thin coconut milk and mix well and cook covered at low-medium flame till done.
- Reduce the flame and add thick coconut milk and mix well. Don’t boil, just heat…Switch off the flame.
- Heat oil in a pan and splutter mustard seeds. Add 3 sliced shallots , dry red chillies and curry leaves.
- Pour this to the curry and keep it covered for 5 minutes. Serve with appam, idiyappam, chapati, ghee rice etc..
