Rate this recipe!
| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- Chicken - 1 kg
- Curry leaves - 1 cup
- Fenugreek(roasted and ground, Uluva) - 1 tsp
- Onion(sliced) - 3 nos
- Coconut oil - 2 tbsp
- Ginger(garlic paste - 2 tbsp) -
- Tomato(extract puree) - 3 nos
- Kashmiri Chilly powder - 2 tbsp
- Turmeric - 1 tsp
- Salt(As reqd) -
Ingredients
|
Rate this recipe!
|
Instructions
- Heat oil in a pan and fry curry leaves till crispy. Drain and keep aside.
- Add onions and fry till they turn light brown.
- Add chilly powder, turmeric and let it fry for a minute.
- Add the chicken pieces and stir.
- Add tomato puree, mix well and close with a lid.
- When the chicken is fully cooked, add the fried curry leaves and fenugreek. This gives a special taste to the curry.
- Serve with chappathis or rice.
Share this Recipe
