This mouth watering & spicy curry is a very common one in the Malabar area. It's a very simple yet yummy preparation.
Chicken - 1kg [medium sized pieces]
Onion - 5 medium sized [sliced thin & long]
Tomato - 5 [ puree]
Green chillies - 3 [slit]
Ginger - 2" piece [peeled & chopped]
Garlic - 1 pod [peeled & chopped]
Curry leaves - 2 strips
Corriander and pudina leaves - 1 handful [chopped]
Chilli powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Dhaniya powder - 4 teaspoon
Mustard seeds - 1 teaspoon
Salt to taste
Oil - 3 tablespoon
Garam masala:
Cloves - 3
Cinnammon - 2 pieces
Cardamom - 3
Star anise - 2
Black peppercorns - 1 tablespoon
Fennels seeds - 1 tablespoon
Bayleaf - 1 leaf
Heat all these together. Powder and keep aside.
To marinate:
Chilli powder - 1 teaspoon
Turmeric - 1 teaspoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Lime juice - Juice from 1 medium lime
Preparation:
Step 1: Marinate the chicken pieces. Keep aside for atleast
half an hour.
Step 2: Heat the oil in the preassure cooker in which you
want to make the chicken. Add the mustard seeds, when
they finish bursting add the onion and green chillies. Fry till
the onion starts turning golden brown.
Step 3: Add ginger and garlic. Add the tomato puree. Keep
stirring till the raw smell of the tomato goes.
Step 4: When the oil starts coming out, add chilli powder,
turmeric, corriander powder. Fry for 2-3 minutes.
Step 5: Add the chicken pieces. Mix the pieces well into the
masala.
Step 6: Add the garam masala and mix well into the chicken.
Step 7: Add a glass of water. Cook for 3 or 4 whistles.
Step 8: After opening add corriander leaves.
Serve hot with rice or idlis.
Chicken - 1kg [medium sized pieces]
Onion - 5 medium sized [sliced thin & long]
Tomato - 5 [ puree]
Green chillies - 3 [slit]
Ginger - 2" piece [peeled & chopped]
Garlic - 1 pod [peeled & chopped]
Curry leaves - 2 strips
Corriander and pudina leaves - 1 handful [chopped]
Chilli powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Dhaniya powder - 4 teaspoon
Mustard seeds - 1 teaspoon
Salt to taste
Oil - 3 tablespoon
Garam masala:
Cloves - 3
Cinnammon - 2 pieces
Cardamom - 3
Star anise - 2
Black peppercorns - 1 tablespoon
Fennels seeds - 1 tablespoon
Bayleaf - 1 leaf
Heat all these together. Powder and keep aside.
To marinate:
Chilli powder - 1 teaspoon
Turmeric - 1 teaspoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Lime juice - Juice from 1 medium lime
Preparation:
Step 1: Marinate the chicken pieces. Keep aside for atleast
half an hour.
Step 2: Heat the oil in the preassure cooker in which you
want to make the chicken. Add the mustard seeds, when
they finish bursting add the onion and green chillies. Fry till
the onion starts turning golden brown.
Step 3: Add ginger and garlic. Add the tomato puree. Keep
stirring till the raw smell of the tomato goes.
Step 4: When the oil starts coming out, add chilli powder,
turmeric, corriander powder. Fry for 2-3 minutes.
Step 5: Add the chicken pieces. Mix the pieces well into the
masala.
Step 6: Add the garam masala and mix well into the chicken.
Step 7: Add a glass of water. Cook for 3 or 4 whistles.
Step 8: After opening add corriander leaves.
Serve hot with rice or idlis.
