Milk Chicken Gravy
A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.
Ingredientsfor 4 servings
- Chicken with bone : 250 gm
- Onion : 2 no s — chopped
- Tomato : 2 nos — chopped
- Green chilly : 6 nos — finely chopped
- Garlic : 6 nos — finely chopped
- Ginger : small pc — finely chopped
- Red chilly powder : 1/2 tsp
- Coriander powder : 1/2 tsp
- Turmeric powder : 1/4 tsp
- Garam masala powder : 1/2 tsp
- Food colour : 1 pinch
- Cashew nut paste : 2 tsp
- Fresh milk : 3/4 glass
- Salt, to taste
- Milma ghee : 2 tsp
- Tomato ketchup : 1 tsp
- Coriander leaves : few spring
- Capsicum : 1/4 nos — finely chopped
Preparation
Step 1
Heat the cooking bowl with ghee. cook the green chilly, garlic and ginger well. Add the chopped onion.
Step 2
Once onion is cooked add tomatoes. Mix it well.
Step 3
Add chicken along with spices. Cook till the chicken is tender.
Step 4
Put the chicken pieces with all masala powder and salt. Keep it to be cooked.
Step 5
Add cashew nut paste (for a thick gravy) and milk. Stir the curry well.
Step 6
Next, add coriander leaves, capsicum and ketchup. Cover the bowl with a lid and keep it for some time.
Step 7
You can serve it with all roties.
Tip
Do not boil the curry hard after adding coconut milk. A gentle simmer is all you need — vigorous boiling can cause the coconut milk to split.
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