This is a simple yet delicious chicken curry that pairs well with Dosa or idli, chapati, roti etc. This is a also a
weekend weekday breakfast dish that pairs well with appams, idiappams and did I mention bread too.
Must haves : Chicken , Coconut, Cashew, Spices
Source : Amma /Mom
Serves : 4
Oil : 1 tbsp
Cloves : 4
Cinnamon : about 3 pieces (1 inch each)
Cardamom/Elaichi : 2
Onion : 2 medium Chopped
Green Chillies : 3 small
Curry leaves : few
Ginger garlic paste : 2 tsp
Coriander powder : 2tsp
Chicken(skinless) : 500 gms with bones (cut into small pieces)
Coconut : 4 tbsp (1/4 cup)
Cashew : 5 pieces
Fennel seeds / Saunf : 1.5 tsp
Pepper powder : 1/2 tsp
In a pressure pan/cooker add the oil and add the whole spices – Cinnamon, Cardamom, Cloves.
After 30 secs add the chopped onion, curry leaves, green chillies
Lower the heat taking care not to burn the onion. The onion should turn translucent but not change color
Now add the ginger garlic paste. Saute till the raw smell goes away.
Add salt to taste
Add the chicken and saute for a good 2-3 minutes
Now add the coriander powder and saute another 2 minutes
Add about 1 cup water and pressure cook on low for about 2 whistles
Open after 5 minutes.
Grind the Coconut, fennel seeds and Cashew to a smooth fine paste.
Add this paste to the cooked chicken. Cook for further 5 minutes.
Turn off the stove.Add the pepper.
Garnish with coriander leaves and serve.