|
Onions sliced finely; Green Chillies 4-6 slit in two lengthwise for frying; Mint leaves; Corriander leaves; Salt to taste, Whole Spices; Turmeric Powder, Oil, Curry leaves; Lime Juice; Curds. Chicken 1 No. Skinned, washed, cleaned & cut into desirable pieces keep aside. Vegetables like Peas, Carrots, Potatoes, Cauliflower, could be used if desired.
Grind to a fine Paste:
Grind Ginger & Garlic together to a fine keep aside; Now grind the Green Chillies, Green Corriander leaves grind to a fine paste & Keep aside.
Broil & grind Kuskus & Sombu to a fine paste or powder & keep aside.
Grind Coconut & Cashewnuts to a fine paste & keep aside. Soak the Cashewnuts in hot water for 15 mins before grinding.
|
|
Place a vessel on fire add oil when Oil is hot add the sliced Onions, Green Chillies, Curry Leaves & whole Spices & fry till Onions are brown add Ginger Garlic Paste & fry on low heat for 2 mins adding the Masala water if necessary so that it does not burn now add the kuskus/Sombu powder & fry for 3-5 mins. add the Green Corriander/Chillie paste & continue to fry for a further 3-5 mins adding the masala water if necessary now add the Coconut/Cashewnut paste, turmeric powder, Salt to taste & mix nicely till the coconut paste blends in with the fried masala - now add the Chicken pieces , Potato pcs. Vegetabes & Peas cover & cook leave to thicken when the required thickness has been achieved & the Chicken & Vegetables have cooked add beaten Curds mix nicely remove from fire, add the lime juice mix well & serve.
Goes well with Chappatis; Any Pulao Rice; or even Plain Rice.
|
