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| Main ingredients | Curry leaves, Chicken on the bone, Split Bengal grams, Dried red chillies, Coconut oil, Ginger, Garlic, Onions, Cumin powder, Turmeric powder, Red chilli powder, Coriander powder, Green chillies, Coconut milk |
| Cuisine | South Indian |
| Course | Main course chicken |
| Prep time | 10-15 minutes |
| Cook time | 25-30 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 1½ cups curry leaves (kadi patta) + for sprinkling
- 750 grams chicken, cut into 1 inch pieces on the bone
- 2 tablespoons split Bengal gram (chana dal)
- 3 dried red chillies
- 2 tablespoons coconut oil
- 1 inch ginger, finely chopped
- 1 tablespoon finely chopped garlic
- 2 medium onions, finely chopped
- ½ teaspoon cumin powder
- ¾ teaspoon red chilli powder
- ½ teaspoon turmeric powder
- ¾ teaspoon coriander powder
- Salt to taste
- 2-3 green chillies, slit
- 1 cup coconut milk
- Fried curry leaves for garnish
Method
- Heat a pan, add Bengal gram and dried red chillies, mix and dry roast till the gram turns golden. Add curry leaves, mix and continue to roast till the leaves turn crisp. Take the pan off the heat and allow to cool slightly.
- Put the roasted mixture into a grinder jar and grind to a fine powder.
- Heat coconut oil in a kadai, add ginger, garlic and onions, mix well and saute till translucent.
- Add cumin powder, red chilli powder, turmeric powder, coriander powder and salt, mix well and sauté for 1 minute.
- Add chicken, mix and sauté on high heat for 3-4 minutes. Add the ground powder, mix well and saute for 2-3 minutes. Add 1 cup water and mix well.
- Add green chillies and 10-15 curry leaves, mix, cover and cook for 3-4 minutes.
- Add coconut milk, mix, cover and cook for 4-5 minutes.
- Transfer the dish into a serving bowl, garnish with fried curry leaves and serve hot with parota.
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