Sunday, 4 September 2016

Spicy Chicken Gravy

 Spicy Chicken Gravy


Adapted from Solaiachi's Kitchen

Ingredients:
List 1:
Chicken - 500 gms
Tomatoes-2 (medium-sized, chopped finely) 
Gingelly / coconut oil - 5 tbsp
Salt to taste 

List 2:
Turmeric powder -  1 tsp
Salt - 1 tsp

List 3:
Ginger - ½ inch piece
Onion - 2 (medium sized) 
Garlic - 10 pods
Green chillies - 1 (2 inch) 
Chillie powder-1 tsp
Coriander powder-3 tsp
Pepper powder - 1/2 tsp

List 4:
Coconut grated - 5 tbsp / coconut milk powder - 3 tbsp
Cashew nut - 5 / kasa Kasa - 2 tsp

List 5: 
Cinnamon - 2 pieces
Fennel seeds - 1 tsp
Clove - 3
Cardamom - 2
Kalpaasi - A small piece 
Birinji leaf - half leaf
Curry leaf - 15 leaves
Mint leaves - 10 (optional) 


Method:
1. Clean the chicken and marinate with the ingredients in list 2. 
2. Grind the ingredients in list 3 and keep it aside (paste 1).
3. Grind the ingredients in list 4 and keep it aside (paste 2) . 
4. Heat a Kadai and add oil. 
5. Add the ingredients in list 5. 
6. Now add the ground paste 1 and salt. Cook well till the oil separates. 
7. Add the marinated chicken. Cook for 3-5 mins at high flame stirring occasionally and then cover and cook at low flame for 5-7 mins. 
8. Once the chicken is almost done, add the finely chopped tomatoes. Cook till the oil separates. 
9. Finally add the ground paste 2 and cook for 5 mins. 
10. Again cook till the oil separates. 
11. Add water, If you need a watery gravy. 



 Note:
1. As the chicken is marinated with salt, so while cooking please take care of salt level when adding extra.
2. At each stage wait patiently and cook till the oil separates.