Ingredients
Chicken : 500gm
Ginger garlic crushed : 3 tbsp
Onion : 2 big
Tomato : 1 small
Coriander powder : 4 tsp
Fennel seed powder : 2 tsp
Turmeric : 1/2 tsp
Thick coconut milk :3/4 cup
Thin coconut milk : 1 cup
Green chilli :4
Curryleaves
Salt to taste
For tempering
Shallots :6
Green chilli : 2
Curryleaves
Mustard seeds : 1 tsp
Chili powder : 1 /4 tsp
Coriander powder : 1/4 tsp
Firstly add coconut oil in a pan saute ginger garlic paste until golden brown.,add onions and saute well,next add
Add turmeric powder and mix well, then add coriander powder and fennel powder and saute it again for another 5 minutes,now add chicken pieces curry leaves and green chilli and mix all well, cover the pot and cook it For 10 minutes.. add in thin coconut milk 1/2 spoon fennel powder and cover and cook for 10minutes.. now open the lid and reduce the gravy in medium flame …Finally add thick coconut milk tomato lemon juice and combine all.
For tempering ,Splutter mustard seeds in coconut oil…Add shallots green chilli and curryleaves and saute until shallots turn golden.Now add chilli and coriander powder and mix add this to the curry and mix well.
Tasty chicken curry is ready.
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