Other Ingredients: - Onions, fine chopped- 2 nos.(150 gms) - Dry red chilli, fine chopped- 2 nos. - Green chillies, fine chopped- 2 nos. - Ginger garlic paste- 2 tsp - Tomatoes, chopped- 2 medium (150 gms) - Potatoes, diced- 2 medium ( 150 gms) - Coconut milk- 200 ml - Salt- 1/4 tsp - Pepper powder- a pinch for seasoning - Lemon juice- 1 tsp - Coriander chopped- 2 tbsp - Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and crushed pepper. Set aside for 30 mins. - Chop the onions, green chillies, dried red chillies, tomatoes and coriander leaves. - Peel and dice the potatoes. Soak it in water to avoid darkening - Prepare coconut milk or alternatively use store bought ready coconut milk.
Process:
- Heat oil in a pan and add chopped onions. - Fry on medium heat for 3-4 mins till yellow (just soft) in color. - Add the chopped green chillies & red chillies, mix & fry for 2 minutes till the onions are yellowish. - Now add the ginger garlic paste, mix & fry for around 2 mins on low heat till the raw smell is gone. - Add the marinated chicken pieces, mix well & fry on medium heat for around 5 mins till the chicken pieces are browned, - Put in the diced potatoes & chopped tomatoes and mix well. Add in a pinch of salt and mix it again. Cook for around 2 mins. - Now cover & cook on low flame for around 4-5 mins till the tomatoes are soft. - Now add in the coconut milk, mix well & cover and cook on low flame for around 15 mins or till chicken is soft. - Once chicken is tender, season with a pinch of pepper and salt if required, add lemon juice & chopped coriander leaves. - Mix well and simmer for 2-3 mins till oil separates.
