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Instructions |
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Heat oil in a thick bottom pan. Add cinnamon & badi
saunf, fry until you get the good aroma, now add the
curry leaves along with sliced onions and fry
until onions are golden brown.
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Now add ginger & garlic paste and keep frying for a
minute. Add chilly, coriander & turmeric powders.
Continue frying for a minute and then add
tomatoes and salt as per taste and fry till it turns
pulpy. Add the chicken, mix well and fry till the
oil rises up. Now add the thin coconut milk & cook
the chicken till tender on low heat. Add little
water if required.
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When the chicken is tender add the tamarind pulp
along with thick coconut milk.
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Cook for another 2 minutes, garnish with coriander
leaves and serve hot with steamed rice or bread of
your choice.
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| Serving
Suggestions |
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Serve with rice and vegetables
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Originally Submitted
12/20/2021
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