Ingredients
To Marinate
½ kg Chicken (cut into small pieces)
¼ tsp turmeric powder
½ tsp pepper powder
½ tsp Garam masala
Salt
For the Gravy
2 Onion, thinly sliced
6 chopped Garlic cloves
1” Ginger chopped
4 Green chilies
1 tbsp Coriander powder
2 tsp Pepper powder
2 tsp Garam masala
¼ Turmeric powder
1 Chopped Tomato
Thin coconut milk – 1 cup (If you are using canned coconut milk, combine 3 tbsp with 1 cup water)
Thick coconut milk – 1/2 – 3/4 cup (Mix 1/4 cup canned coconut milk with little water)
2 tbsp Coconut oil
For seasoning
4 Pearl onions
2 tsp coconut oil
Curry leaves
Directions
Marinate the chicken pieces, onion (use half), 1/4 tsp turmeric powder, 1/2 tsp pepper powder, ½ tsp garam masala powder and salt . Keep it aside for 10 minutes. Heat oil in a pan , add the other half of onion and a little salt. Saute until the onions start turning brown and then add ginger, garlic, green chillies and a few curry leaves. Stir for another few more minutes. Reduce the flame and add coriander powder, pepper powder, turmeric powder , and garam masala .sauté for 1-2mins .Add tomato and mix well.Now add the marinated chicken and enough salt and mix well such that all masala coated well with chicken , add thin coconut milk and cook until chicken is almost cooked (almost 20 minutes). Now after the gravy has reduced, reduce the flame to low and add thick coconut milk and cook for another 2min (keep stirring) .Heat 1 – 2 tsp coconut oil in a small pan. Fry the sliced pearl onions until golden brown. Add a few curry leaves and fry for a few seconds. Pour over curry.
Serve with Rice/ Idiyappam/chappathi.
To Marinate
½ kg Chicken (cut into small pieces)
¼ tsp turmeric powder
½ tsp pepper powder
½ tsp Garam masala
Salt
For the Gravy
2 Onion, thinly sliced
6 chopped Garlic cloves
1” Ginger chopped
4 Green chilies
1 tbsp Coriander powder
2 tsp Pepper powder
2 tsp Garam masala
¼ Turmeric powder
1 Chopped Tomato
Thin coconut milk – 1 cup (If you are using canned coconut milk, combine 3 tbsp with 1 cup water)
Thick coconut milk – 1/2 – 3/4 cup (Mix 1/4 cup canned coconut milk with little water)
2 tbsp Coconut oil
For seasoning
4 Pearl onions
2 tsp coconut oil
Curry leaves
Directions
Marinate the chicken pieces, onion (use half), 1/4 tsp turmeric powder, 1/2 tsp pepper powder, ½ tsp garam masala powder and salt . Keep it aside for 10 minutes. Heat oil in a pan , add the other half of onion and a little salt. Saute until the onions start turning brown and then add ginger, garlic, green chillies and a few curry leaves. Stir for another few more minutes. Reduce the flame and add coriander powder, pepper powder, turmeric powder , and garam masala .sauté for 1-2mins .Add tomato and mix well.Now add the marinated chicken and enough salt and mix well such that all masala coated well with chicken , add thin coconut milk and cook until chicken is almost cooked (almost 20 minutes). Now after the gravy has reduced, reduce the flame to low and add thick coconut milk and cook for another 2min (keep stirring) .Heat 1 – 2 tsp coconut oil in a small pan. Fry the sliced pearl onions until golden brown. Add a few curry leaves and fry for a few seconds. Pour over curry.
Serve with Rice/ Idiyappam/chappathi.
Sending this dish to the event South-indian-cooking-event.
