3 Border Chicken Curry
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A peculiar chicken curry served in the border of Tamilnadu and Kerala
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Ingredients
- Country Chicken – 2 Kg
- Shallots – a handful
- Tomato paste – 3nrs
- Turmeric powder – 1 tsp
- Salt
- Ginger paste – 1 tbsp
- Garlic paste – 2 tbsp
- For the ground masala
- Coconut gratings – 100g
- Dry Redchilli – 4nrs
- Curry leaf – 5nrs
- Khus Khus – 2 tbsp
- Saunf – 1 tsp
- Cinnamon – 1 piece
- Coriander seeds – 2 tbsp
- Cashewnuts – 10g
- Tempering
- Coconut oil – 50ml
- Kalpasi – 1 tbsp
- Curry leaf – a few
- Star anise – a piece
- Whole black pepper corns – 1tsp
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Instructions
- 1. Heat coconut oil in a kadai, add the ground masala ingredients one by one. Fry it all gently. once all the ground masala ingredients are fried, finely ground it into paste.
- 2. Apply the ground masala, turmeric powder and salt over the chicken pieces and leave it for 15 minutes.
- 3. In the mean time, heat oil in a kadai and add the chopped shallots. Nicely fry it till it turns golden colour. Add the tomato paste, ginger and garlic paste. Mix it well.
- Add the chicken pieces now, gently mix it all around. Pour the enough amount of water and boil the chicken. 4. Once the chicken is cooked, add the tadka on top and now ready for the servings.
Video
Notes
Nice to eat with Indian Breads and Rice
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