Saturday, 5 May 2012


Recipe source: shabs cuisine

Chicken - 1/2 kg
Onion - 2 medium chopped
Tomato - 1 medium chopped
Green chilly - 3 - 4 slit lengthwise
Garlic and Ginger -1 tbsp each crushed
Turmeric powder - 1/2 tsp
Whole spices (cardamom,cloves)- 2 each & cinnamon - 2 small pieces
Coconut milk- 1 & 1/2 cup thick and 1 cup thin milk
Cashewnuts - 10 -15
Corriander leaves -few to garnish
Garam masala - to sprinkle
Oil - 3 tbsp
Salt - as needed

1.Soak cashewnuts in 1/2 cup water for 15-30 minutes.
2.Wash & clean chicken well and drain.
3.In a pan, heat oil ,add chopped onion,whole spices and slit green chillies and saute onions till translucent.
4.Add in the crushed ginger and garlic, saute until raw smell goes and onion turns golden brown.
5.In a grinder, grind 2 to 3 cups fresh grated coconut with 1 & 1/2 cup of water and extract thick milk out of it in a bowl and keep aside,then add another cup of water to the grinded coconut and do the same ,this will b the thin milk.
6.When the onion turns golden brown,add the chopped tomatoes and saute till soft and cooked.
7.Add 1/2 tsp turmeric powder(its optional, since i dont like white colour of chicken, i add)
8.Add the chicken pieces and thin coconut milk , salt as per taste.Close the lid and let it cook for about 15
to 20 minutes or till the chicken gets cooked in  medium flame.
9.Grind the cashewnuts by adding 1/2 cup thick milk until smooth.
10.When the chicken is cooked well,add the thick milk and cashew paste ,boil a minute and switch off the flame.
11. Garnish with corriander leaves and garam masala powder.
12.Serve hot with appam or neipathal.

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