Ingredients (Serves 5-6)
1. Chicken – 1 kg, cut into medium pieces
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – As required
2. Coconut oil – 2.5 – 3 tbsp
3. Onion – 1 large, thinly sliced (Makes about 2 – 2.5 cups)
4. Ginger-garlic paste – 1 tbsp
Green chilies – 2 – 3, ground to a coarse mixture in the small jar of a mixie or a mortar and pestle
5. Tomato – 1 large, chopped
6. Turmeric powder – 1/4 tsp
Kashmiri chilli powder (good quality) / medium spicy chilli powder- 2 – 3 tsp (adjust according to your spice tolerance)
Coriander powder – Around 1 – 1.25 tbsp
Garam masala powder – 3/4 tsp
9. Salt – To taste
10. Curry leaves – 1 sprig
To season
11. Coconut oil – 1 tbsp
12. Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Sliced coconut / thenga kothu – 2 tbsp
Pearl onions – 3, thinly sliced
Curry leaves – A few
1. Chicken – 1 kg, cut into medium pieces
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – As required
2. Coconut oil – 2.5 – 3 tbsp
3. Onion – 1 large, thinly sliced (Makes about 2 – 2.5 cups)
4. Ginger-garlic paste – 1 tbsp
Green chilies – 2 – 3, ground to a coarse mixture in the small jar of a mixie or a mortar and pestle
5. Tomato – 1 large, chopped
6. Turmeric powder – 1/4 tsp
Kashmiri chilli powder (good quality) / medium spicy chilli powder- 2 – 3 tsp (adjust according to your spice tolerance)
Coriander powder – Around 1 – 1.25 tbsp
Garam masala powder – 3/4 tsp
9. Salt – To taste
10. Curry leaves – 1 sprig
To season
11. Coconut oil – 1 tbsp
12. Mustard seeds – 1/2 tsp
Dried red chilly – 1, broken
Sliced coconut / thenga kothu – 2 tbsp
Pearl onions – 3, thinly sliced
Curry leaves – A few
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