Monday, February 21, 2011

Malabar Chicken Curry

Chicken: 1 kg
Onion chopped: 3-4 medium
Tomato: 2 medium
Green chilli: 1-2 nos
Ginger: 2 tbsp
Cashmiri chilli powder: 1 1/2 tbsp
Turmeric powder: 1/2 tsp
Cashew nut: 50gm
Thick coconut milk: 2 cup
Think coconut milk: 2 cup
Cloves: 4 nos
Cardamom: 3 nos
Cinnamon stick: 2 nos
Salt: to taste
Curry leaves: few
Vinegar: 1 tsp

Clean and wash chicken, Grind cashew to a smooth paste. Heat oil in a deep bottom pan, add cinnamon, clove and cardamom, saute for 1 minute. Add onion and curry leaves, fry until it turns soft. Add turmeric powder and chilly powder, saute well till the raw smell goes. Add chicken pieces, saute for 5 minutes. Add salt. Pour thin coconut milk and vinegar. Cover and cook for 15 minutes or 3/4 done. Remove lid and add tomato, cover and cook for another 7 minutes. Then pour the thick coconut milk also add the cashew paste. allow it to boil for two seconds. Serve hot

Recipe Source: magic oven