Ingredients
Chicken: 1 kg (chopped into small pieces)
Onion: 1 cup (thinly sliced)
Green chillies – 4-6 nos
Tomato: 1 nos
Lemon juice: half
Ginger garlic paste – 1 tspn
Chilli powder: 3 tspn
Turmeric powder: 1/2 tspn
Coriander powder: 3 tspn
Chicken masala – 2-3 tspn
Red chillies – 3-4 nos
Shallots – 1 tspn (chopped)
Mustard seeds- 1 tspn
Coconut slices – 1 cup
Oil – 1 cups
Curry leaves
Salt
Preparation
Take the chicken pieces in a bowl and add turmeric powder, chilli powder,chicken masala, lemon juice, salt, oil (2tspn) and curry leaves. Mix well and cover all the chicken pieces. Let it marinate for 30 mins. Heat a kadai and add 1 cup of oil and make it hot. Add curry leaves and ginger garlic paste, then saute well.Add 1 cup of chopped onions and saute till onion transparent. Add turmeric powder, chilli powder,chicken masala, then fry on medium flame.
Add chopped tomato, and saute till tomato turns soft. Add marinated chicken and fry till oil separates. Add enough water for the gravy and cook for 5 mins.Open the lid and add salt if required. Cook for another 5 Mins. Heat some oil in a pan, splutter mustard seeds, followed by red chillies, shallots,curry leaves and finally coconut slices. Then fry well and add to the curry. Serve hot.
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