 |
| Chicken curry |
Ingredients:
To marinate
Chicken
|
500 grams
|
Lemon
|
1
|
Turmeric powder
|
¼ tea spoon
|
Salt
|
A pinch
|
Chilli powder
|
¼ tea spoon
|
Garam masala powder
|
¼ tea spoon
|
Coriander powder
|
¼ tea spoon
|
Ginger-garlic paste
|
2
table spoon
|
For kuzhambu:
Coconut
|
1
|
Tomato
|
1
|
Small red onion/Shallots
|
10
|
1 tea spoon
|
|
Coriander powder
|
2 table spoon
|
Chilli powder
|
As required
|
Salt
|
As required
|
Black pepper powder
|
½ tea spoon
|
Curry leaves
|
Few
|
Coriander leaves
|
Few
|
Oil
|
2 table spoon
|
Mustard seed
|
¼ tea spoon
|
How to make kuzhambu:
- Marinate the chicken with ginger-garlic paste, turmeric powder, 1 table spoon of lime juice, chilli powder, masala powder, coriander powder and salt for an hour and pressure cook it till soft.
- Roast the coconut in 1 tea spoon oil till reddish brown and add the 5 shallots, chilli powder, coriander powder, black pepper powder, garam masala powder and few curry leaves.
- Allow it to cool and grind into fine powder. Now add required amount of water and grind into fine paste.
- Now temper the mustard seeds, coriander leaves and curry leaves in remaining oil, chop the remaining shallot and sauté them, also add the tomato.
- Mix the grinded paste with water and salt. Now add them with this and also add the cooked chicken with this.
- Allow to boil well. This is an excellent combination with rice, dosa, idli, idiyappam, puttu etc..
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