Ingredients
Scale
To be ground to paste
- 1 big bunch, 15-18 sprigs coriander leaves
- 5 green chillies
- 8 cloves garlic
- 2 inch piece ginger
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 500 grams chicken with bone, cut into small pieces
Other Ingredients
- 2 teaspoon oil
- 3 red onions, chopped fine
- 1 cup thick coconut milk
Spice paste
- 2 teaspoon poppy seeds (khus khus)
- 2 cardamom
- 2 cloves
Instructions
- Take a blender / mixie and add all the ingredients listed under “to be ground to a paste”. Add 1/2 cup of water and grind to a fine paste. Add it to the chicken pieces and mix well to coat. Set aside.
- Heat oil in a pan and add in the onions. Fry for few minutes till the onions are soft.
- Add in the chicken mixture to the pan. Cook the mixture on medium flame for 4 whistles in the pressure cooker. Switch off the flame and wait for the pressure to release naturally.
- Dry roast the poppy seeds, cloves and cardamom until fragrant. Grind the spice mixture with 1/4 cup of water to a fine paste. Add the spice paste to the cooked chicken gravy. Add in one cup of coconut milk. Bring the mixture to a mere simmer. Do not let the mixture to boil for a long time. Switch off the flame.
- Serve with rice or chapati.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Side Dish
- Cuisine: Kongunad, Tamilnadu