Indian Malvani Chicken Curry
Serves: 4 Cooking time: 30 minutes
8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chili powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chilies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil
Salt to taste
Finely chopped coriander leaves for garnishing
Grind half of the green chilies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste. Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or till they are light brown in color. Add the remaining chopped green chilies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute’s or till the chicken pieces are tender and fully cooked. Garnish with finely chopped coriander leaves.
Serves: 4 Cooking time: 30 minutes
8 medium sized pieces (about 800 grams) of chicken
1 coconut(s) grated
4 onions chopped
1 teaspoon(s) red chili powder
½ teaspoon(s) turmeric powder
2 teaspoon(s) hot spice mix (garam masala) powder
8 green chilies chopped
2 tablespoon(s) each of ginger and garlic pastes
2 tablespoon(s) oil
Salt to taste
Finely chopped coriander leaves for garnishing
Grind half of the green chilies to a paste and mix it well with the ginger and garlic pastes. Make cuts on the chicken pieces, rub this mixture on to them well and marinate for about an hour at least. Roast coconut shavings in a little hot oil till light brown. Cool and grind along with half the onions to a paste. Heat oil in a heavy-bottomed pan and sauté the onions on medium level for about 2 minute(s) or till they are light brown in color. Add the remaining chopped green chilies, spice powders and fry for a few seconds. Add the marinated chicken pieces and fry on medium level for about 3 minutes or till they are lightly browned. Add the paste, salt and mix well. Add water according to the desired level of consistency and bring to a boil. Cover and cook on low level for about 25 minute’s or till the chicken pieces are tender and fully cooked. Garnish with finely chopped coriander leaves.
