Ingredients
Chicken – 1 kg
Coconut oil / Oil
Shallots – 100g
Onion – 3 ( medium size )
Sliced ginger – 1 tsp
Sliced garlic – 1 tsp
Curry leaves 2 tbsp
Crushed ginger – 1 tbsp
Tomato – 2 ( medium )
Chilli powder – 3 tbsp ( kashmiri chilli + normal chilli )
Coriander powder – 2 tbsp
Pepper powder( crushed)- 1 tsp
Turmeric powder – 1/4 tsp
Hot water – 2 1/2 cup (1/2 cup +1/4 cup + 1 cup + 3/4 cup )
Salt
* For grinding;
Fennel seeds – 3/4 tbsp
Cloves – 4
Cardamom – 4
Cinnamon – 2
Star anise 1/2 piece
Half portion of sauted items
Preparation
Heat a pan, add oil, once it heat well add onion, shallots, ginger garlic, and curry leaves, saute it well, now add tomato, saute until it become soft, then divide this into two portion, grind one portion, keep another portion in the pan, add masalas into it, mix well, add water, boil it well for 5 minutes, now add chicken and salt, mix with masala, add water for cooking, cover the lid.Take a mixie jar add spices, and sauted masala, grind it into fine paste, add to chicken curry, cook it for 10 minutes. For seasoning, roast coconut pieces in oil, add shallots and dry red chilly, roast it well , and add to curry.
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