A flavorful chicken curry which goes well with rice, chapatti or bread. Although no whole spices are used in this curry, the fenugreek (uluva) seeds give a very subtle flavor to this dish which makes it excitingly different.
Ingredients
- Chicken - 3/4 kg (about 8-9 medium sized pieces)
- Sunflower oil - 3 tbsp
- Fenugreek seeds - 1 tbsp (soaked in water for 4-5 hrs)
- Onions - 2 big, finely chopped
- Ginger,garlic - 1 tbsp each finely chopped
- Green chillies - 3 finely chopped
- Turmeric powder - 1/4 tsp
- Chilli powder - 1 tsp
- Coriander powder - 2 tsp
- Kasuri methi - 1 tsp
- Vinegar - 1 tsp
- Thick coconut milk - 1 cup
- Coriander leaves - 1 handful finely chopped
Clean the chicken pieces and drain excess water. Heat a pan and add oil, onion, ginger, garlic, green chilies. Sauté them for a minute. Add soaked fenugreek seeds, chili, coriander, turmeric powder. Sauté this for 5 min.s and add chicken pieces and salt. Fry this until chicken becomes golden brown (almost 3-4 minutes). Add one cup thick coconut milk and let this simmer for 15 min in medium flame until the chicken is fully cooked and gravy becomes thick. Switch off the flame and add one tsp vinegar and crushed kasuri methi (dried fenugreek leaves).
Garnish with fresh cut coriander leaves.
Do Note
- Fenugreek seeds should be soaked minimum for atleast 3hrs prior to preperation or until they become soft, otherwise the flavor will be less. Soaking overnight is best.
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