tz.abravanelhall.net
New recipes

Indian Coconut Chicken

Indian Coconut Chicken


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.


An aromatic array of warm spices add flavor without calories

Recipe Courtesy Healthy With Nedi

"This is one of my all time favorite dishes. My mom used to make it for my best friend and I, and we could never get enough of it! The original recipe is made with basmati rice, but I prefer using quinoa instead for extra protein and fiber."

-Neda

Ingredients

For the Indian Coconut Chicken

  • 1 Dried chile pepper, crushed
  • 1 Teaspoon coriander seeds, crushed
  • 1 Teaspoon cumin seeds, crushed
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon turmeric
  • 1/4 Cup peanut oil
  • 1/2 Cup onions, diced
  • 3 Garlic cloves, minced
  • 1 Tablespoon fresh ginger root, minced
  • 1 Green chile pepper, diced
  • 3 Chicken breasts, cubed
  • 3/4 Cups low-sodium chicken stock
  • 1 1/2 Cup unsweetened coconut milk
  • 1 Cup cooked quinoa
  • 2 Tablespoons fresh lime juice
  • 1 Tablespoon cilantro, chopped

Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.


Coconut Chicken Masala

The much awaited part of Sankranti is Kanuma, the third day of the festival, celebrated with a culinary feast replete with non-vegetarian favorites. On that day, recalling a recipe of my friend’s mother, I whipped up a chicken dish using coconut. I’m glad I prepared it, as it turned out beyond my expectations.

The only ingredient to be careful is with the use of fresh coconut, which can easily overwhelm the other flavors (if used more than the required quantity). This subtly sweet based chicken curry is quick to prepare, once you have all the ingredients on hand and makes a great curry with chapatis, steamed white rice or biryani. Try it and it sure will enthrall the palates of your family and friends.

Coconut Chicken Masala Recipe

Recipe source: Nirmala Aunty

Prep: 15 mts, Cooking Time: 25 mts

1 kg chicken, washed and cut into medium sized pieces

1 large onion finely chopped

1 tbsp ginger-garlic paste

2-3 green chillis slit length wise

1 1/2 tsp garam masala pwd (2″ dalchini, 2 green cardamom, 6 cloves finely ground)

fresh coriander leaves for garnish

Make a paste:

1/2 cup fresh grated coconut

1 small bunch fresh coriander leaves

10-12 cashewnuts, soaked in 2-3 tbsps milk for 15 mts

1 Marinate the chicken in coriander pwd, turmeric pwd, ginger garlic paste, 2 slit green chillis and few mint leaves for 10-15 mts. Soak the cashewnuts in 2-3 tbsps milk for 10-15 mts.
2 Make a paste of onion, green chillis, grated coconut, coriander leaves, mint leaves and cashewnuts. Keep aside.
3 Heat oil in a cooking vessel, add the green chillis and chopped onions and saute till transparent.
4 Add the marinated chicken and cook on high heat for 4-5 mts, combining the ingredients once in a while.
5 Reduce to medium heat, add the ground paste and salt and combine well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. There is no need to add water as the chicken cooks in its own water.
6 Finally add the garam masala pwd, combine well and remove the contents to a pressure cooker. Pressure cook the chicken for 3-4 mts or upto one whistle. Turn off heat and garnish with fresh coriander leaves.
7 Serve hot with white steamed rice, biryani or chapatis.

Use only fresh coconut and not the dry variety. Adjust the green chillis according to your spice level. Ensure that the chicken doesnt pressure cook for more than one whistle, you wouldn’t want a mushy chicken curry.



Comments:

  1. Linley

    You are wrong. I'm sure. I am able to prove it. Write to me in PM, speak.

  2. Carlos

    We know the measure, but will you drink it? Done, master! - What's ready? - BROKEN !!!

  3. Maushura

    I think, that you are mistaken. Let's discuss it. Write to me in PM, we will talk.



Write a message