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Thursday, 17 January 2013

Chettinad chicken gravy (with coconut)

Chicken 500 Gms
Onion sliced thinly 1 big
Tomato chopped 2
Dry red chilli 8-10
Fennel seeds ½ tsp
Turmeric powder ½ tsp
Chilli powder 1 tsp
Coriander powder 1 ½ tbsp
Coriander leaf chopped 2 tbsp
Oil and water as required
To grind
Coconut grated 1/2 cup
Roasted Bengal gram 2 tbsp
Ginger 1 inch
Garlic 10 pods
Fennel seeds 2 tsp
Grind to a fine paste by adding water
1.      Clean and keep aside the chicken pieces
2.      In a pan add oil, fennel seeds, curry leaf, dry red chilli and onion
3.      Sauté well and add chicken, salt and tomato
4.      Sauté till it turns white
5.      Add ground paste and toss well
6.      Add about  2 cups of water
7.      Allow it cook with lid closed
8.      Once done bring it to boil to get desired consistency
9.      Once done add coriander leaves and mix well
Serve with rice, rotis or briyani

1 comment:

  1. Looks delicious.. :-)