Preparation Time: 20 -25 minutes
Serve for: 3 persons
INDREDIENTS:
1. Chicken ½ kg (cut and clean)
2. Onion 1 slices green chillies 5-7 slit or to taste
3. Tomato ½ chopped
4. Ginger and garlic paste 1 Tbsp
5. Curry leaves few
6. Whole garam masala (cinnamon stick, bay leave, star)
7. Pepper corn 4
8. Yoghurt (dahi) 4 Tbsp (beaten)
9. Fresh coconut milk 1 cup and thin coconut milk ½ cup
10. Coriander leaves for garnish
11. Lemon juice 1 tsp
12. Cashew nut paste 2 Tbsp (optional)
13. Oil 2 -3 Tbsp
14. Salt to taste
METHOD:
· In a non stick vessel add oil and then whole garam masala,onion,curry leaves and green chillies, pepper corn and mix well till onion turn pink
· Then add ginger and garlic paste
· Then add tomato and chicken mix well and cover and cook for 2 minutes
· Then add yoghurt sauté for few seconds and add cashew nut paste mix well
· Cook in low heat for 15 minutes
· After the chicken is cooked add coconut milk (both thick and thin milk)
· Keep for another 5 minutes
· Then garish with coriander leaves and lemon juice
NOTE:
· Can use readymade coconut milk, but the taste will change little bit
· To make thick coconut milk – add 1 cup of fresh coconut and 1 cup of milk in the grinder and grind well for few seconds after that pour to the strainer and squeeze it well, thick coconut milk is ready
· To make thin coconut milk –put the squeeze coconut again to the grinder with ½ cup of water and grind it for few seconds and again strain it ,thin coconut milk is ready
