INGREDIENTS:-
- Chicken 1 cup boneless
- Water 1 liter
- Turmeric 1 tsp
- Onion 4
- Garlic 6 flakes
- Ginger 2 slices
- Salt 2 tsp
- Red Chilies 4
- Oil 1/4 cup
- Coconut 1 cup
- Bengal gram powder 1 tbsp
METHOD:-
- Wash chicken and cut into 1/4" pieces. Extract 3 cups of thick milk from coconut.
- Cook chicken in 1 liter of water with turmeric until tender on low heat.
- Grind one part of onion, ginger, garlic and red chilies to a smooth paste.
- Drain the stock and keep the chicken separate.
- Mix cooked chicken with ground paste.
- Slice onion and separate to two parts, heat oil and fry one part of onion till dark brown.
- Take out the fried onion to a bowl, in the same oil add chicken and brown.
- Add the strained stock and simmer. Make a paste of gram flour and 1 cup of water.
- Add cocont milk after 10 minutes and contine cooking for a few minutes more.
- Check for seasoning and serve hot over boiled noodles.
- Serve with fried onion, chilli powder sprinkled.
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