Ingredients:
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Chicken - 1 ½ Kg, cut into small pieces
Sliced Shallots - 1 cup
Kashmiri Red chilli powder- 2 tbsp
Coriander powder - 2 tbsp
Turmeric powder - ½ tsp
Garam Masala powder- 1 tsp
Pepper powder - ½ tsp
Crushed Fennel seeds - 1 tsp
Coconut oil - ¼ cup
Curry Leaves - 3-4 sprig
Dry Chillies - 3-4
Coconut slices - 1 handful
Salt to taste
Ingredients for Crushing:
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Ginger - 3 inch piece
Garlic - 10 medium sized cloves
Shallots - 12 Nos
Green Chillies - 4 Nos
Clean, wash chicken pieces and drain well.
Coarsely crush the ingredients for 'Crushing'
In a large bowl add chicken pieces, crushed ingredients, 1 tbsp coconut oil, turmeric powder and ½ tsp of salt and mix well.
Then add Pepper powder, kashmiri chilli powder, coriander powder, ½ tsp Garam Masala powder, ¼ tsp crushed fennel seed and mix well; Keep marinated for 1 hour.
In a large pan, add marinated chicken pieces along with little water; Close it with a lid and cook on medium heat.
When the water oozing out from the chicken and starts boiling, mix the curry well and continue cooking on low heat till the curry almost dries up. Remove from flame.
Heat ¼ cup coconut oil in another large pan, add coconut slices and sauté till it starts browning.
Then add dry Chillies,curry leaves and sliced shallots and sauté till the shallots are golden brown in color.
Now add the cooked chicken mixture into this and sauté well.
Then add the remaining garam masala powder, crushed fennel seeds and combine well.
Sauté till the curry dries up on low flame. Check for salt at this stage.
Serve hot with chappathi, parotta ....
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Nice Information Plant Based Meat
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