Monday, 6 February 2017

MALABARI CHICKEN CURRY


Prep Time  : 15 mins
Cooking Time : 25 mins
Serve : 2

INGREDIENTS
Chicken  -  500 gms
Oil  -  1/2 cup
Cashew nut paste  -  10 - 12 cashew nuts
Coconut milk  -  1 cup
Chopped onion  -  2
Ginger garlic paste  -  1 tbsp
Tomato puree  -  1/2 cup
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Garam masala powder  -  1/2 tsp
Coriander powder  -  1/2 tsp
Fennel seeds powder/sauf powder  -  1/4 tsp
Salt  -  to taste
For tempering
Oil - 1 tsp
Black mustard seeds /rai  - 1/4 tsp
Whole red chilly  -  1 - 2
Curry - leaves  -  8 - 10

METHOD
Marinate chicken with red chilly powder,turmeric powder,coriander powder,garam masala powder,fennel seeds powder,black pepper powder and salt.
Heat oil in a pan.
Add sliced onion and fry till transparent.
Add ginger garlic paste and tomato puree and mix well.
Add chicken pieces and one tbsp water and fry in a low flame.
Add cashew nuts paste and coconut milk and mix well.
Add half cup of water and cover it.
Cook 8 - 10 mins in a low flame.
For tempering
Heat one tsp oil in a pan.
Add black mustard seeds/rai,whole red chilly and switch off the flame. and add curry leaves.
Temper the chicken in serving bowl.
Serve hot with rice or chapatis.