Steps |
Method |
| 1 |
Cut the chicken into small pieces. Marinate with 2 tsp of turmeric, 2 (mild-1) tsp of red chili powder and 1 tsp of salt for about half an hour |
| 2 |
Take half of the cut onions, 1/2 small tomato, 1 (mild-1/2)tsp of red chili powder, 1 tsp of fennel powder and 2 green chili. Grind them together in a blender and keep it ready |
| 3 |
In a pressure cooker add rest of the onion, tomato, rest of the (2) green chili cut into small pieces, 1 tsp fennel powder, 1 tsp turmeric and 1 tsp red chili powder and fry well into a paste and adding little bit of water when ever it dries up or begininig to stick. |
| 4 |
After about a minute add the coriander leaves, ginger and garlic already finely chopped kept aside and mix it well. |
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| 5 |
Wait for one minute add the ground paste of onions, tomato, red chili, turmeric, fennel powder and green chili and mix them to the curry |
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| 6 |
Now add the already marinated chicken pieces and mix them really well. Keep mixing for about a minute. |
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| 7 |
Add about 2 cups of water. Close the lid of the pressure cooker and put the weight on. Wait for it to cook well. Leave it for about 5 minutes after the steam adn turn off. |
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| 8 |
Let it simmer and cool down for about 3-5 minutes. Remove the weight and then the lid and serve hot with white rice, idli or Dosa. |
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