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Kattabomman Chicken
By : R A Ramesh PaulCategory : Chicken, Tamilnadu, Poultry
Servings : 6
Time Taken : 15-30 mins
Rating :
Method
- Heat 1 spoon of butter and deep fry the chopped onions
- Once done reduce the flame and add grated coconut
- Fry for a while and later add cardamom, cinnamon stick, chillies powder, fennel powder.
- Remove from flame and allow to cool for a while.
- Grind this into a fine paste in a food processor.
- Heat the remaining butter in a wok, put curry leaves and coriander leaves and then add the ground paste, add half salt and saute for a while.
- Add washed and diced chicken pieces with enough water for the chicken to cook.
- Cook on a low flame till the chicken is done.
- Add the rest of the salt and garnish with chopped coriander leaves.
- You can adjust the spice by adding or reducing the chilli powder.
Ingredients:
1 kg - chicken
4 - onions (medium size)
1/2 cup - fresh coconut, grated
1 tsp - fennel powder (saunf)
4 - cardamom
1/4 inch - cinnamon
1 tsp - chillies powder
2 tsp - cooking butter
Some curry leaves
Some coriander leaves, chopped
Salt to taste
(please do not use any ginger or garlic)
1 kg - chicken
4 - onions (medium size)
1/2 cup - fresh coconut, grated
1 tsp - fennel powder (saunf)
4 - cardamom
1/4 inch - cinnamon
1 tsp - chillies powder
2 tsp - cooking butter
Some curry leaves
Some coriander leaves, chopped
Salt to taste
(please do not use any ginger or garlic)
RECIPES BY R A RAMESH PAUL
