This is my first chicken dish that I prepared after I moved from my home, earlier when I used to see my mum preparing non-vegetarian dishes I had a wrong perception that cooking non-vegetarian food is a long process and hard to prepare. But now I feel its easy not so long process by experience you can make better dishes tastier than the restaurants around.
This is spicy chicken gravy, it can serve 3 to 4 people. It goes well with white rice and chapati. Time required for preparation is approximately 1 1/2 hours.
Ingredients:
- Chicken - 1/2 kg
- Coconut - 1/2 (grind and take milk from it)
- Pepper - 1 table spoon
- Dried Red chilli - 5
- Cinnamon - 1 small piece
- Cloves - 2
- Poppy seed - 1 table spoon
- Big onion - 3 (Chopped)
- Coriander powder - 3 table spoon
- Garlic - 6 pieces
- Ginger - 1/2 tea spoon
- Oil-6 table spoon
- Turmeric powder - 1/4 tea spoon
- Salt to taste
- Tip: Soak the cinnamon, cloves, poppy seed and chilli in the water for easy grinding.
Preparation:
- Keep a pan in the stove and pour two table spoon of oil
- Fry the onion till its golden brown in color and add three spoon of coriander powder to it and sauté (fry) for two minutes
- Now grind the fried onion, coriander powder, pepper, chilli, cinnamon, cloves, poppy seed, garlic and ginger to a fine paste.
- Keep a pan (kadai) in the stove and pour 5 table spoon of oil it to the pan.
- Now add the finely grinded paste in to the oil and sauté it for 5 minutes
- Add cleaned chicken to the paste and add the coconut milk to it.
- Put the turmeric powder and salt according to your taste
- Pour 2 cups of water to it and cook the chicken in a low flame till the gravy thickens
- Now add the chopped coriander leaves to it and serve
