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| Prep Time | 30 minutes |
| Servings |
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Ingredients
- Chicken(cut into small pieces) - 1 kg
- Potatoes(diced) - 2 nos
- Coconut oil - 4 tbsp
- Mustard - 1 tsp
- Ginger(chopped) - 1 tsp
- garlic(chopped) - 1 tsp
- Curry leaves - 2 springs
- Onions(sliced) - 5 nos
- Green chillies(slit) - 5 nos
- Tomatoes(sliced) - 2 nos
- Turmeric powder - 3/4 tsp
- Coriander powder - 2 tbsp
- Fennel seeds - 1 tsp
- Garam masala - 1 tsp
- Coconut milk IInd extract - 2 cups
- Coconut milk Ist extract - 1 cup
- Salt(as reqd) -
- Sugar(optional) - 1/2 tsp
Ingredients
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Instructions
- Boil diced potatoes by adding little salt. :- Make sure that it is cooked well without getting mashed.
- Clean and wash chicken pieces.
- In a kadai, heat oil and add mustard seeds.
- Add sliced onion, green chillies and curry leaves along with required quantity of salt and saute till onion becomes soft.
- Add turmeric powder and sliced tomatoes.
- Cover and keep it in a very low flame till the tomatoes get mashed well.
- Grind together coriander powder and fennel seed into a fine paste.
- Add the above paste to the mashed masala and saute till the raw smell is gone completely.
- Add the chicken pieces and mix well with the masala.
- Cover and cook it in a medium flame till chicken is cooked.
- Add cooked potatoes along with garam masala and mix well with the dish.
- Mix in half teaspoon sugar if needed.
- Keep it in a low flame for 2 minutes and remove from fire. :- Dont allow the dish to boil after adding the first extract of coconut.
- :- Serve hot with Appam, Chapathi, Idiappam, Paratha or bread.
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