Ingredients
Heat oil in a pan add onions, salt, cook this for 2 minutes then add ginger garlic paste, turmeric, saute it and add tomatoes, grated coconut, chilly powder, coriander powder, mix this and put the lid on and cook it for 2 minutes, let it cool down and put it into the blender and make a paste.
Heat oil in a pan add fennel seeds, curry leaves, add chicken pieces, salt, saute it for 2 minutes, then add crush pepper, and add prepared paste of tomato, onion, coconut, mix it well and let it cook for 20 to 25 minutes, then add some more crushed pepper, chopped coriander mix it well, put the lid on and let it cook for 5 minutes, then switch off the flame.Serve it hot.
- Chicken pieces 750 g
- Onions 1
- Salt to taste
- Ginger garlic paste 1 tsp
- Turmeric ¼ tsp
- Tomatoes 2
- Coconut (grated) 2 tsp
- Chilly powder 1 tsp
- Coriander powder 1 tsp
- Oil 2 tsp
- Fennel seeds 1 tsp
- Curry leaves 3 spoon
- Pepper (crush powder) 2 tsp
- Coriander chopped 1 bunch
Heat oil in a pan add onions, salt, cook this for 2 minutes then add ginger garlic paste, turmeric, saute it and add tomatoes, grated coconut, chilly powder, coriander powder, mix this and put the lid on and cook it for 2 minutes, let it cool down and put it into the blender and make a paste.
Heat oil in a pan add fennel seeds, curry leaves, add chicken pieces, salt, saute it for 2 minutes, then add crush pepper, and add prepared paste of tomato, onion, coconut, mix it well and let it cook for 20 to 25 minutes, then add some more crushed pepper, chopped coriander mix it well, put the lid on and let it cook for 5 minutes, then switch off the flame.Serve it hot.
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