Author Notes
If you are not serving immediately do till step 5 and cool and keep it in the refrigerator and reheat do step 6 and 7
whenever you want —pauljoseph
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Ingredients
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½ pound Chicken cut small pieces and ½ cook in little water and salt
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Carrot – 1 (cubed)
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Potato – 1 (cubed)
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Onion – 1, sliced finely
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Green chilly – 1
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Ginger & garlic – 1 tbsp each, crushed
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Whole black pepper – 1/2 tsp
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Cinnamon – 1 piece
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Cloves – 3
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Cardamom – 3
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Thin coconut milk – 1 1/2 cup
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Thick coconut milk – 1/2 – 3/4 cup
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Curry leaves
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Salt
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Coconut oil
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Cilantro and fried cashew and raisins
Directions
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Heat oil in a deep bottom pan & splutter the crushed spices.
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Add the onion, ginger & garlic, curry leaves & green chilly and saute for a few minutes till the onion becomes soft/transparent.
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Don’t make the onions brown.
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Add the chicken pieces , cubed vegetables & combine well.
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Add thin coconut milk & salt, bring to boil, reduce heat; simmer and cook till chicken and vegetables are tender, it will take 10 to 15 mins approx
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Add thick coconut milk remove from fire.
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Garnish with Cilantro and fried cashew and raisins in ghee.
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Serve hot
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