Heat – 1 tbsp coconut Oil – Add – 1tsp Fennel Seeds – 2 Cinnamon Stick – 4 cloves – 4 cardamoms
Saute – 4 Onions -1 thumb size Ginger – 8 Green Chilly (sliced) + 15 Curry leaves – 2 tsp salt – until translucent – in above
Spice – ½ tsp Turmeric – ½ tsp Chilli – ½ tsp Pepper 1 tbsp Coriander powders 1tsp Vinegar with 1 tbsp Water to form paste – Add to Saute
Fry – Spice mix on low flame – 3mnts till oil starts to separate from spice paste – Add 1 kg Chicken pcs and /fry for 5mnts Stirring. Add 1/2 cup of water – cook on low flame undisturbed with lid on until done (about 20 mnts)
Add – 1 cup of Coconut Milk to above. Mix and turn off the Stove.
Serve – Chicken roast with Potato Fries and Tomato-Onion Salad.
Enjoy!! Oooh the spicy aromas…….
Note: *Dont mix TBSP(tablespon) and TSP(small teaspoon)* . Adjust Salt to taste. Substitute Capsicum for Green Chilly for milder flavour.
This Recipe is inspired by my Mom (lives in my Heart now). Thanks for inspiring me to be a Strong Woman Amachi.
Dear Friends of my childhood who have enjoyed her cooking try this.
Happy # Womensday !!