Ingredients
1. Chicken; -- 500 gms
2. Mustard seeds (1tsp)
3. Ginger-Garlic paste --- 1tsp
4. Fresh curry leaves as required;
5. Cumin seeds (Jeelakarra) ---1/2tsp
6. Sliced onion ------ 50gms
7. Oil -- 3tbsp
8. Salt --- to taste
9. Chili Powder ------ 4 tbsp
10. Black pepper ----- 1tsp
11. Coriander powder---- 1tbsp
12. Turmeric ----- ½ tsp
13. Fresh lime juice --- 2tbsp
14. Coconut milk – 1/4cup
15. Water --- 2cup
Method of Preparation:
- Take chicken, clean and cut it into desired size.
- Take a bowl, place the chicken in it and mix it with ginger-garlic paste, salt, chili powder, black pepper, coriander powder and turmeric powder.
- Cover the bowl and then keep it in the refrigerator.
- Place a pan keep over medium heat add oil and heat it and fry cumin seeds, mustard seeds, curry leaves, onion and turmeric for about 3 to 4 minutes.
- Now add the chiken in it and mix it. Cover the pan with lid and cook for 10- 25 minutes.
- Mix coconut milk in it and cook it by stirring until it gets dry.
- Transfer the curry into serving plate and decorate it with coriander leaves and add lime juice.
