Recipe Ingredients
Chicken 1/2 kg / or 1 pound
Potato 1 cubed
Onions 3 finely chopped
Green chillies 3 or as reqd slit open length-wise
Garlic(cut into thin pieces) 1 tbsp
Ginger(cut into thin pieces) 1 tbsp
Coconut Milk 1 1/2 cups
Cinnamon 4 small pieces(crushed)
Cardamom 4 pods crushed
Cloves 4
Curry leaves 3 stems
Oil 4 tsp
Vinegar 1 tbsp
Salt As reqd
Method:
* Cook the cut pieces of chicken with vinegar, potatoes, salt and a little water in a pressure cooker, upto 1 whistle.
* Heat oil in a pan Sauté onions, green chillies, garlic and ginger in this order.
* Add crushed cinnamon sticks, cloves and cardamom and sauté, till onions turn brown.
* Sauté, till the fresh smell of masala leaves.
* Add the above mixture to the cooked chicken Cover and bring everything to a boil.
* Add Coconut milk to the cooked chicken on a slow flame Add curry leaves
* Allow the contents to boil and stir it often.
* Turn off the flame immediately after it boils Check for the salt
2 cups of cubed and boiled vegetables (beans,carrots,potatoes,drumsticks,raw bananas,cauliflower)
2 tsp cumin seeds
2 tablespoons of coconut
4-5 green chillies
3/4 packet buttermilk
A pinch of turmeric
Salt to taste
3 tsp cooking oil for seasoning
1 tablespoon fresh coriander leaves, chopped finely
Method:
- Blend the boiled vegetables to a smooth paste:
- Add the salt, turmeric and the coconut paste to the buttermilk.
- Add the boiled vegetables.
- Heat on a low flame till the buttermilk mixture reaches a thick texture.
- Keep stirring continously.
- Now add the chopped coriander leaves.
- Season with mustard, curry leaves, hing , cumin and red chillies in hot oil.
- Heat hot with plain rice.
