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Instructions |
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Heat oil in a thick bottom pan. Add cinnamon & badi
saunf (fennel), fry until you get the good aroma,
now add the curry leaves along with sliced onions
and fry until onions are golden brown.
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Now add ginger & garlic paste and keep frying for
a minute. Add chilly, coriander & turmeric
powders. Continue frying for a minute and then
add tomatoes and salt as per taste and fry till
it turns pulpy. Add the chicken, mix well and fry
till the oil rises up. Now add the thin coconut
milk & cook the chicken till tender on low heat.
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Add little water if required. When the chicken is
tender add the tamarind pulp along with thick
coconut milk.
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Cook for another 2 minutes, garnish with coriander
leaves.
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Serving
Suggestions |
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Serve hot with steamed rice or bread of your choice.
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Originally Submitted
9/19/2021
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