Ingredients:
1 1/2 cup boneless chicken
1 1/2 cup long yard beans, cut into 1 inch pieces
1/2 tbsp chilli powder
1/4 + 1/2 tsp turmeric powder
2 small onions
small piece ginger
6 garlic cloves
2 green chillies
1 tsp fennel seeds
1 cup grated coconut
1 tsp crushed red chilli
1 tsp mustard seeds
1 sprig curry leaves
salt to taste
2 tbsp coconut oil
Preparation:
- Cut the chicken into small pieces and marinate it with chilli powder, 1/4 tsp turmeric powder and salt and keep it aside.
- Crush together onions, ginger, garlic, green chillies and fennel seeds and keep it aside.
- Mix grated coconut with 1/2 tsp turmeric powder and crushed red chilli and keep it aside.
- Heat coconut oil in a pan and and splutter mustard seeds and add curry leaves.
- Add marinated chicken and saute well. Then cook it covered for 5-7 minutes.
- Add crushed onion mixture to this and saute well till the raw smell goes.
- Now add chopped long yard beans and salt and mix well.
- Cover with lid and cook on low flame until the chicken and beans are cooked well and water has evaporated.
- Add coconut mixture and mix well and cook for another 5 minutes on low-medium flame. Remove from the flame and serve….
Recipe Source: mathrubhumi.com
