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| Prep Time | 1 hours |
| Servings |
people
|
Ingredients
- Rice flour - 1 kg
- Chicken - 500 g
- Onion - 1
- Tomato - 2
- Shallots - 6
- garlic - 1 clove
- Ginger Paste - 1 tsp
- Green chilly - 3
- Cinnamon stick - 1 small
- Grated Coconut(half piece) -
- Cumin seeds - 1 tsp
- Roasted masala - 1 ½
- Chicken Masala - 1 ½
- Garam masala - 1/4 tsp
- Curry leaves - 5-8
- Salt(to taste) -
- Oil(as required) -
- Water(as required) -
Ingredients
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Instructions
- Grind the coconut, cumin seeds, half of the garlic, shallots, cinnamon and ginger to make a fine paste. Keep it aside.
- Make very small balls out of it and press it lightly to form a circle shape.
- Place these balls in a banana leaf and steam cook it for 10-20 minutes.
- In the meantime marinate the chicken in the roasted masala.
- Add onion and sautT well.
- Add the chicken masala and garam masala. Mix well.
- Then mix in the marinated chicken and pour water as required. Close the pressure cooker and cook the chicken curry.
- Convert the curry to a larger vessel and allow it to boil again.
- Add the grinded coconut mixture, curry leaves and once again bring the curry to boil.
- Stir in the steam cooked rice balls with the curry.
- Serve it hot.
Recipe Notes
itÆs a Malabar dish served as an evening snack or
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