Health knowledge made personal
|
Heat oil in a kadai. Saute onion till light brown. Add the ground masala paste to the hot oil. Stir well. Add the marinated chicken and cook for 10 minutes, stirring frequently. Add tamarind paste. Cook the chicken till done, sprinkling water as and when required. Stir in the coconut paste to form a thickened gravy. Check the seasoning. Remove from heat and serve hot with rice/ nullu puttu (string hoppers). |
Write a comment:
|
Coorg Koli Curry
( A spicy chicken curry )
Serves: 4 - 6
Time required: 45 minutes
Ingredients
1 kg chicken, cleaned, washed and cut into pieces
1 1/2 teaspoon salt
1/2 teaspoon turmeric powder
30 g (2 tablespoons) coriander seeds
1 tablespoon poppy seeds
3 cm ginger, crushed
10 flakes garlic, crushed
1 tablespoon (3 teaspoons) chilli powder
1 teaspoon cumin ( jeera ) seeds
10 cloves, ground to a paste
5 cm cinnamon
2 tablespoon oil
100 g onions, sliced
1 teaspoon thick tamarind paste
75 g (5 tablespoon) coconut, ground to a paste
Method
Clean and cut the chicken into 12 pieces. Wash and keep aside. Sprinkle salt and turmeric powder over the chicken and mix well.
Dry roast the coriander seeds till they turn golden brown in a kadai. Add poppy seeds to the roasting coriander.
Add the roughly crushed ginger and garlic to the coriander seeds. Toss for a minute. Remove from fire, with all the remaining spices. Make a fine paste of masalas.