CHICKEN CURRY

CHICKEN CURRY

• Chicken 250gms
• Onion 4
• Tomato 2
• Chilli powder 2 teaspoon
• Dhania Powder 4 teaspoon
• Fennel (Sombu )Powder 1 teaspoon
• Turmeric Powder 1/2 teaspoon
• Coconut 2 tablespoon
• Salt to taste
• Curry leaves-few
• Coarinder leaves chopped-1 tbsp

 METHOD

• Wash chicken add 1 teaspoon ginger garlic paste, 1 tablespoon curd, 1/4 teaspoon tureric
• powder, pinch of salt.
• Leave aside to marinate 10-15 minutes.
• Cut 3 onions Saute with 2 teaspoon oil.
• Grind with tomato and coconut.
• Chop 1 onion finely.
• In a pan add 2 teaspoon oil, 1 bay leaf, 1 clove, 1 elaichi.
• When hot add onion saute for 2-3 minutes till onion turns translucent.
• Add chicken saute till colour changes.
• Add chilli and fennel(sombu) powder and mix well.
• Add onion tomato paste and salt to taste.
• Pressure cook for 10 mins(after putting weight when prssure builds reduce flame(low)
• When cooked serve garnished wih curry leaves and coariander leaves.