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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken - 1 kg
- Poppy seeds(Khashakhasha) - 2 tsp
- Fennel seeds(Perinjeerakam) - 1 tsp
- Coriander seeds - 1 1/2 tsp
- Cumin seeds(Jeerakam) - 1/2 tsp
- Red chillies(Kollamulaku) - 5 -
- Grated Coconut - 1/2 of
- Turmeric powder - 1/2 tsp
- Red chilly powder - 1 1/2 tsp
- Ginger(chopped) - 2 tsp
- garlic(chopped) - 2 tsp
- Tomatoes(chopped, medum) - 3 nos
- Onions(chopped, medium) - 2 nos
- Lemon - 1 no
- Cinnamon(Karugapatta) - 1" stick
- Green cardamom(Elakka) - 3 -
- Cloves(Grambu) - 2 -
- Curry leaves - 10 -
- Fresh coriander leaves for garnishing -
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Clean the chicken and cut into small pieces.
- Roast the red chillies, grated coconut, poppy seeds, coriander seeds, cumin seeds, green cardamom, cloves, cinnamon and fennel seeds in oil.
- Heat oil in a large pan.
- Fry onions, till golden.
- Add curry leaves and the ground paste and sautT for some time.
- Add tomatoes, red chilly powder and turmeric powder.
- Add chicken and mix well.
- Cook for 5 mins.
- Add 2 cups of water and lemon juice.
- Cover and cook, till the chicken is done.
- Garnish with coriander leaves.
- :- Serve hot with rice, chappathi and palappam.
- :- We can try this dish without cocunut too.
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