CHICKEN CURRY
KERALA STYLE II
INGREDIENTS:
- Cut a kilogram of chicken into medium-sized pieces and keep aside.
Take 3 to 4 tablespoons of oil and sauté the following:
- Onion - 2 no.
- Ginger - 2 inches
- Garlic - 8-10 cloves
- Green chillies - 2 or 3
Then add the masala made by either grinding together or mixing little water with the following:
- Coriander powder - 2 to 3 tbsp
- Chilli powder - 1½ tsp
- Turmeric powder - ½ tsp
- Garam masala - 1½ to 2 tsp
METHOD:
- Stir till the masala is roasted and the oil separates out.
- Then add the chicken pieces and one or two cubed potatoes, one sliced tomato and salt to taste.
- Mix well and add one-and-a-half glass of water.
- Cover and cook till the meat becomes soft. If there is too much gravy, open the lid and cook on a high flame for some more time.
- Garnish with curry leaves.
Recipe by: Ms. Lelu Roy (Ref: Lonely Planet and Rough Guide)
Email: simonroy@hotmail.com
Tel: +91 471 2215377
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