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Kozhi Milagu Kari

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For one pack of chicken (2 pounds).

Marinate chicken mixing with the following ingredients for minimum 1 hour.

1) Chilli Powder -1 teaspoon (remember this is pepper chicken... so we need to keep the chilli powder a bit less)
2) Corriander Powder - 1 teaspoon
3) Garam Masala - 1/4 teaspoon
4) Fresh Ginger (1/2 inch) and Garlic (3 pods) Ground
5) Curd 1/2 cup
6) Turmeric Powder - 1/2 spoon
7) Salt to taste
8) Juice of one small size lemon.

For the seasoning:

1) 1 Bay leaf
2) 4 Cloves
3) 1 small cinnamon stick
4) Big Red Onions (no white onions pls) - 2 finely chopped
5) One small bag of red pearl onions (small onions) - finely chopped

For the gravy:

Coconut - 3 tablespoons
Black pepper - 2 tablespoons.

In ghee fry the above 2 ingredients until golden brown and grind with some water to form a thick paste.

In a pan add 2 tablespoons of oil, and fry bay leaf, cinnamon, both the onions until golden brown. Then add the marinated chicken and cook until almost done. (min 1/2 hr) in medium to high flame.

Cover and cook the chicken, so that the cooking process would be faster.

Once the chicken is almost done add the coconut, pepper paste and cook in high flame with constant strring for 5 minutes. Then reduce the flame, and cook for 10 minutes with lid closed.

Finally add curry leaves! And serve hot with Ghee rice, curd rice or white rice!

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