Chicken dish is one of the favourite items for non veg.lovers.This dish is prepared quite easily and quickly in a pressure cooker.
Ingredients:
Chicken – 400 Gms,
Green chilli – 2,cut vertically into two,
Salt,
Tomato – 2,chopped roughly,
Oil – 2 Tablesp,
Ginger garlic paste – 2 TSP,
Dhania powder – 1 Tablesp,
Jeera powder – 1/4 TSP,
Sompu / fennel seeds – A generous pinch
Red chilli powder – 1 and 1/2 Tsp,
Haldi – A generous pinch,
Cloves – 4,
Cardamom 2,
Cinnamon – 1/4″ pieces 4,
Bay leaf – 1,
Pepper corn – 5,
Coriander leaves – 1 Tablesp,chopped fine ,
Curry leaves – 6to 8,
Fresh coconut / dessicated coconut powder – 2 Tablesp,
Method:
1).Wash and cut chicken into bite size pieces. Keep it aside,
2).Dry fry coconut and remove.Add cloves, cinnamon and little sompu to coconut and grind it to a fine paste with little water.Keep it aside.
3).Heat oil in cooker (3 litres) add onion ,chillis,bay leaf,pepper corn, cardamon and curry leaves. Fry till onion becomes soft.Add a pinch of sompu , fry a little and add ginger garlic paste. Fry till raw smell goes.Add tomato and cook till mushy.
4).Add chicken pieces and fry for 2 to 3 minutes.
5).Add red chilli powder,haldi,dhania powder, Jeera powder along with salt and fry for 2 to 3 minutes.
6).Add ground paste along with 250 ml of hot water and pressure cook for 3 to 4 whistles.
7).Remove the lid after steam escapes.Check the gravy .If it is very thin let the curry simmer for another 2 to 3 minutes under low flame or till gravy becomes a little thick.
8).Garnish with chopped coriander leaves.
9).Serve this delicious curry with rice preparations/ chapathi/ poori and other breakfast dishes like idli, dosa.
Tip:
If fresh coconut is used the curry should be consumed with in 24 to 36 hrs.