For 1500 grams of whole chicken cut into small pieces,
Marinate the chicken pieces with 4 tsps of kashmiri chilly powder, 2 tsps of coriander powder, 1/2 tsp of turmeric powder, 3 tsps of salt, 1.5 tsps of garam masala powder & a pinch of fried & ground fenugreek for atleast 1 hour.
Pound together 11/4 cups of grated coconut, 5 medium onions, 2″piece of ginger, 12 big garlic cloves, two 1″ cinnamomn sticks, 3 cloves, 1.5 tsp of peppercorns, 2 tsps of kashmiri chilly powder, 2 tsp of coriander powder, 1/2 tsp of fennel seeds, 1 tsp of garam amsla powder & a pinch of turmeric powder.
Mix together the marinated chicken pieces & the pounded mixture. Heat 1 tbsp of coconut oil in an uruli & swirl it around, add the chicken pieces & cover cook on low heat for 1 hour stirring occassionally. Don’t add any water at all.
Open the lid & pour4 tbsps of coconut oil & few curry leaves. Keep stirring for 30 minutes more till the chicken pieces turn almost black in color.
Source :- Taste of Kerala
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