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Friday, 23 March 2012

Marthandam country chicken and egg curry


Ingredients
Country chicken 500 gms
Onion 1
Tomato 1
Ginger garlic paste 1 tbsp
Curry leaf 2 sprigs
Boiled Eggs 4
Dry red chilli 2
Fennel seeds ½ tsp
Bay leaf 1
Cinnamon 1
Cloves 2
Coconut grated ¼ cup +fennel seeds ½ tsp( grind together to smooth paste)
Salt and oil as required
For marination 
Turmeric powder ½ tsp
Chilli powder 2 tsp
Ginger garlic paste 1 tsp
Lemon juice 1 tbsp
Marinate chicken with the above items for 1 hour
To grind
Onion 1
Pepper corns 1 tsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Dry roast and grind to a smooth paste
Preparation
1.      In a pressure pan add oil, dry red chilli, fennel seeds, bay leaf, cinnamon, cloves, curry leaf, onion and ginger garlic paste. Saute well
2.      Add marinated chicken and salt
3.      Add 1 cup water and pressure cook for 3-4 whistles
4.      Once the pressure settles down add ground paste, tomato and coconut paste
5.      Allow it to boil
6.      Make small pricks on boiled eggs and add eggs to the boiling gravy
7.      Simmer the flame for 3 minutes
8.      Turn off the flame
9.      Keep aside for egg to absorb the masala
Serve with rice

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