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Tuesday, 28 June 2011

Chettinad chicken gravy (kozhi ketti kulambu)

Chicken ½ kg
Onion chopped 1 cup
Tomato 1
Ginger garlic paste 1 tsp
Coconut grated ½ cup
Poppy seeds 1 tsp
Cinnamon 1
Bay leaf 1
Pepper corns ¼ tsp
Cumin seeds ¼ tsp
Fenugreek seeds ¼ tsp
Fennel seeds ¼ tsp
Turmeric powder ¼ tsp
Chilli powder 2 tsp
Oil and salt as required
1.      Soak poppy seeds in hot water for 10 min.make paste of it with grated coconut
2.      In a pan add oil, cinnamon, bay leaf, pepper corns, fenugreek seeds, fennel seeds, cumin seeds and chopped onions. sauté it
3.      Then add ginger garlic paste, tomato and the cleaned chicken pieces. sauté it till it oozes out its water
4.      Add turmeric powder, chilli powder and salt to it.
5.      Add required water and allow the chicken to cook
6.      Once the chicken is done add the coconut paste and allow the gravy to get the desired thickness
       Garnish with coriander leaves and serve with rotis, rice or briyani

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