Tuesday, July 19, 2011

Chicken Peratal

1/2 Chicken (Cut into medium size pieces)
3 Onions (Finely sliced)
3 Tomatoes (Quartered)
3 Green chillies (slit)
5 cloves of Garlic (peeled and halved)
5 strands of curry leaves
1 Bay leaf
2 whole Cardamom
2 cloves
1 cinnamon stick
1 Star anise
1 tbsp Fennel seeds
1/4 tsp Fenugreek seed
1 tbsp garlic ginger paste
1 tbsp Chicken masala (Chicken curry powder)
2 tbsp special masala (Chilli pwdr + Cumin Pwdr + Turmeric Pwdr)
2tbsp coconut milk
1 cup water
1/2 seasoning chicken cube
Few stalks of Coriander leaves
2 tbsp oil
Salt to taste

  • Heat oil in a wok and add the whole garam masala (Bay leaf, Cardamom, cloves, cinnamon stick and Star anise) and fennel seeds. Fry for a min.
  • Add the fenugreek seeds, garlic ginger pastes and fry till the raw smell leaves, then add the onion, Curry leaves and green chillies. Fry for 2 mins.
  • Then add garlic pieces and chicken. Stir everything together, cover the wok and cook for 5 mins under medium high flame.
  • Then add tomatoes, masala powders, seasoning cube and salt. Stir fry for 2 mins. Add water, cover the wok and cook for further 10 mins.
  • When chicken is cooked, add the coconut milk and cook for another 3 mins.Switch off the stove.
  • Serve it hot garnished with chopped coriander leaves.

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