Ingredients:
Chicken: 1/2 kg
Coconut milk: 3/4 cup
Onion: 2 medium
Potato: 1 big
Carrot: 2 medium
Ginger: 1 tbsp
Garlic: 1 tbsp
Green chilli: 2-3 nos
Corn flour: 1 tbsp
Cashew nut: 4-5 pcs
Coriander powder: 3/4 tbsp
Fennel seed powder: 1/2 tbsp
Garam masala: 1 tsp
Turmeric powder: 1/4 tsp
Cloves: 4-5 nos
Cinnamon stick: 2 medium
Cardamom: 2-3 pcs
Salt: to taste
Oil:
Coriander leaves: few
Method:
Clean and cut chicken into small pieces. Cut carrot and potato into small cubes. Mix corn flour in 1/2 cup water and keep aside. Combine chicken with potato, carrot, ginger, green chilli, coriander powder, fennel seed powder, garam masala and turmeric powder, add little water and transfer this mix to a pressure cooker. Pressure cook for 2-3 whistle and keep aside. Heat oil in a pan, add cloves, cinnamon and cardamom, saute for 1 minute. Add onion fry until it turns golden color. Pour the cooked chicken along with gravy. Allow it to boil. Add cashew nut. Pour coconut milk into this, lower the flame. Then add cornflour mix. stir well. Cook for 4-5 minutes. Remove from fire. Add coriander leaves. Serve hot with roti, palappam, idiyappam
