Description
A thick gravy spicy dish for rice
Ingredients
Chicken- about 1kg
Onion- 4 large
Tomato- 2
Ginger grated – 2tsp
Garlic minced 12 cloves
Green chilli- 4 slit
Coriander powder – 4tbsp
Chilli powder – 2tbsp
Pepper powder – 1tsp
Curry powder – 1tbsp
Clove – 4
Cinnamon – 1 inch stick
Cardomom – 5
Fennal seeds 1tsp
Salt
Curry leaves
Onion- 4 large
Tomato- 2
Ginger grated – 2tsp
Garlic minced 12 cloves
Green chilli- 4 slit
Coriander powder – 4tbsp
Chilli powder – 2tbsp
Pepper powder – 1tsp
Curry powder – 1tbsp
Clove – 4
Cinnamon – 1 inch stick
Cardomom – 5
Fennal seeds 1tsp
Salt
Curry leaves
Preparation
Cut the chicken into small pieces.
Pat dry and marinate with a little salt and turmeric.
In a shallow vessel put some oil and heat. When hot add 1 tsp of fennel,cloves, cardomom and cinnammon.
When fry add the thinly slices onion and fry till brown.
Add ginger, garlic and green chillies and fry.
Add the diced tomatoes and fry till dry. Now add chilli powder, coriander powder and curry powder and fry till oil starts separating.
Now add the chicken pieces and salt and fry till the mix coats on it.
Now add the pepper powder and cook covered on low flame. Check after 10 minutes. Water must have come out of the chicken. Give the curry a stir. If you need more gravy add water at this stage. Cook uncovered until the chicken is properly cooked. Garnish with curry leaves.
Tip
- You can add some thick coconut milk to this curry if you need more gravy. But do not boil after that.
