Here I am ! After wandering here and there (not physically) back to my blogging. Cannot get through it, its like a old friend of you, even if u ignore and get lost in this busy world it is always there for you. So I thought nothing can be so satisfying than sharing and writing about my food and experiences with what I cook. I have taken pictures of my recipes that I should post long before and now planning to write about it. Every Sunday morning breakfast in my Mom-in-laws house is the same for years. Dosa and Chicken cooked in freshly prepared coconut curry and we Love it :)
Ingredients:
Chicken - 1\2Kg cut into small pieces(with bones)
Onion - 1 Large diced
Tomato - 1 diced
Chili Powder - 1Tbsp
Turmeric powder - 1tsp
Coriander powder - 1\2Tbsp
Salt - to taste
Curry Leaves - 2 Strips
Cinnamon - 1 inch
Cardamon - 1
Bay leaf - 1
Fennel Seeds - 1tsp
Vadam - 1tsp (south Indian seasoning) optional
Coriander Leaves - Garnishing purpose
For Coconut curry:
Freshly grated coconut - 2cup
Ginger Garlic Paste - 1TBsp
Kas kas/White Poppy seeds - 1TBsp
- Clean the chicken pieces and marinate the chicken with diced onion, tomato, chili powder,turmeric powder, coriander powder, salt and 1tsp of Ginger Garlic paste.
- Cook the above marinated chicken in a pressure pan or cooker for about 1\2 hour in medium heat. Do not add water as chicken will leave sufficient liquid .
- Grind the ingredients for coconut curry by adding some water into fine paste.
- Heat 3Tbsp of oil in deep fry pan and add the fennel seeds,cinnamon,cardamon,bay leaf,curry leaf and vadam(optional).
- Once the fennel seeds start to spilt and the cinnamon and cardamon starts to expand in oil, add the cooked chicken.Cook it for about 2-3mins in medium heat.
- Add the the coconut curry paste to the dish and turn the heat to low. Allow it to cook for about 5mins and turn of the heat.Garnish with coriander leaves.
- Delicious coconut chicken curry ready to get served with dosa, idli, roti, rice etc...
