Chicken curry wit crispy rice roti
Ingredients 1
6 Kashmiri chillies
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon peppercorns
1/2 tsp fennel seeds
1/4tsp fenugreek seeds
1 black cardamom
1 inch cinnamon
4 cloves
1 tablespoon ginger garlic paste
1 onion sliced
1/2 cup desiccated coconut
6 cashew nuts
1 small piece of fresh turmeric
Roast the dry spices and the desiccated coconut
Lightly fry the 1 sliced onion
Grind the above ingredients with little bit of tamarind to a smooth fine paste
INGREDIENTS 2
500 grams chicken
2 small onions sliced
1 tomato sliced
METHOD
Heat up 2 tablespoon ghee/ clarified butter . Sauté 2 sliced onions until they turn lightly brown. Add in the chicken pieces and sprinkle in some salt stir fry lightly for half a minute. Now add in the sliced tomatoes and mix well.
Add the ground paste and some amount of water. Let it come to a boil. Then cook on low flame. Once the chicken is cooked add 200 ml of thick coconut milk and add salt to taste.
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