Today I made this chicken gravy and had it with rice, quick and easy to make. The ingredients seems to be long list but I believe should be available in every one's kitchen except for coconut milk powder , which I use for convenience. You can substitute with fresh coconut milk or grind fresh grated coconut along with the ginger garlic paste which I have asked to grind
Ingredients:
Chicken - 500 gms (cleaned and cut into pieces)
green chillies - 2
Red chillies 3- 4
chilli powder - 1/2 tsp
pepper power - 1/2 tsp
corriander powder- 2 spoons
Garam masala- 1 tsp
coriander leaves - 1 cup chopped
Onions- 1 big onion finely chopped
Ginger - 1 inch
garlic- 4-5 pods
Saunf- 1 tsp
Coconut milk powder - 2 tbsp
Oil- 2-3 tbspns
mustard seeds - 1 tsp
tomato - 1 (chopped)
turmeric - 1/4 tsp
curry leaves
Salt to taste.
Method:
Grind ginger, garlic , 2 red chillies, 2 green chillies, saunf, and 4-5 pieces of onions coarsely. In a pressure cooker add oil and when heated add mustard seeds. when the mustard seeds starts cracking add remaining 2 red chillies , curry leaves and fry, then add onions and fry until golden brown and add tomatoes and after a minute add the ginger /garlic/saunf mixture and fry until the raw smell is gone. Add turmeric,garam masala powders, coriander powder, chilli powder and pepper and add the chicken. Add 2 cups of water and add the coconut milk powder and mix well. Add salt and close the pressure cooker and cook for 2-3 whistles or until you think the chicken is done. Open the cooker when the pressure is released and let it boil for a while so the water evaporates. Add the chopped coriander. This chicken gravy is light and not thick. Adjust the spice levels as required.
Have this gravy with rice/dosa/idli.
Ingredients:
Chicken - 500 gms (cleaned and cut into pieces)
green chillies - 2
Red chillies 3- 4
chilli powder - 1/2 tsp
pepper power - 1/2 tsp
corriander powder- 2 spoons
Garam masala- 1 tsp
coriander leaves - 1 cup chopped
Onions- 1 big onion finely chopped
Ginger - 1 inch
garlic- 4-5 pods
Saunf- 1 tsp
Coconut milk powder - 2 tbsp
Oil- 2-3 tbspns
mustard seeds - 1 tsp
tomato - 1 (chopped)
turmeric - 1/4 tsp
curry leaves
Salt to taste.
Method:
Grind ginger, garlic , 2 red chillies, 2 green chillies, saunf, and 4-5 pieces of onions coarsely. In a pressure cooker add oil and when heated add mustard seeds. when the mustard seeds starts cracking add remaining 2 red chillies , curry leaves and fry, then add onions and fry until golden brown and add tomatoes and after a minute add the ginger /garlic/saunf mixture and fry until the raw smell is gone. Add turmeric,garam masala powders, coriander powder, chilli powder and pepper and add the chicken. Add 2 cups of water and add the coconut milk powder and mix well. Add salt and close the pressure cooker and cook for 2-3 whistles or until you think the chicken is done. Open the cooker when the pressure is released and let it boil for a while so the water evaporates. Add the chopped coriander. This chicken gravy is light and not thick. Adjust the spice levels as required.
Have this gravy with rice/dosa/idli.
Rather cooking the chicken in cooker, if you cook directly in a kadai, the taste will be good. Moreover if you can marinate the chicken for sometime with some masala, it will be even more good.
ReplyDeleteIts a gud blog indeed. Keep it up Nevetha
Hey Bala, right I do agree, cooking in kadai is tastier. Cooking in cooker is faster and yesterday after work and between calls that was quick. On weekend I will do it your way and post it with a picture :) .. Thank you for the suggestion.
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