500 grams chicken cut into six pieces
1 medium sized onion
1 cup grated coconut
4 garlic flakes
½ tablespoon coriander powder
½ tablespoon red chilly powder
½ tablespoon shredded ginger
1 big green chilly
½ teaspoon turmeric powder
1 red chilly few curry leaves
1 tablespoon oil and salt to taste.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE: -
Take a pan and heat half the oil. Add the garlic, coriander, red chilly powder and grated coconut. Sauté on a low flame till the coconut becomes a dark brown colour and an aroma begins to rise. Let it cool and then add a little bit of water and make a thick paste. Now heat the remaining oil in the pan. Add the curry leaves, ginger, green chilly and the chopped onion. Sauté till the onions are golden brown. Put in the chicken, turmeric powder, red chilly, 1 cup water and the coconut paste. Stir well and add salt to taste. Cover, simmer and cook for 25 minutes or till the chicken is nice and soft. Garnish with coriander and serve
Onion chicken
500 grams chicken cut into five med ium size pieces,
4 medium sized onions cut into roundels,
½ cup curd(yoghurt),
½ cup coriander leaves ground to a paste,
1 teaspoon lemon juice,
½ teaspoon red chilly powder,
½ teaspoon black pepper,
½ teaspoon hot spice mix,
½ teaspoon coriander powder,
½ teaspoon cumin powder,
1 teaspoon ginger garlic paste,
1 green chilly, 1 tomato,
1 tablespoon ghee (clarified butter) and salt to taste.
Preparation time : - 20 minutes Serves : - 2
HOW TO PREPARE : -
Finely chop the tomato and green chilly and set it aside. Take the chicken and make slits in all the pieces and put it in a big bowl. Pour the curd and add the coriander paste. Mix it up well and put in the onion rings. Mix everything once again and let it marinate in a pan for an hour. Cover the pan. Then cook the chicken in the same pan for 12 minutes or till the chicken is cooked. Add the ghee and all the remaining ingredients and cook for another 5-7 minutes. The chicken will become soft and well coated with the curry. Garnish with coriander leaves and serve.
Chicken sukka
Ingredients : -
500 grams chicken,
1 tablespoon coriander seeds,
¼ teaspoon fennel seeds,
1 pinch turmeric,
½ teaspoon pepper corns,
½ teaspoon cumin,
½ teaspoon fenugreek seeds,
½ tablespoon poppy seeds,
6 garlic flakes,
6 red chillies roasted,
1/2 tablespoon tamarind paste,
1 small coconut grated, few curry leaves,
1 onion, 1 tablespoon oil and salt to taste.
Preparation time : - 30 minutes Serves : - 2
HOW TO PREPARE : -
Finely chop the onion and set it aside. Take a small frying pan and heat a little oil and roast the pepper corns, turmeric powder, fennel seeds, coriander and poppy seeds till an aroma begins to rise. Let it cool and dry grind it with the roasted red chillies and tamarind paste. Coarsely grind the grated coconut, garlic and cumin seeds. Just let the blades rotate a couple of times. Don’t add any water and make a ball of this paste. Take a frying pan and put the chicken pieces and add the first paste we made. Cook on a low flame for 25 minutes or till the chicken is done. Then add the coconut garlic paste and salt to taste. Cover and cook for two minutes. In another pan heat a little clarified butter or oil and when it’s nice and hot add the curry leaves. Then add the chopped onions and fry till its dark brown. Pour this over the chicken and serve.
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