Serves for 2 Members:
1/2 lb chicken(boneless and skinless cubed sized pieces to bite)
1/2 tablespoon oil
1/4 cup red onion diced
Mint leaves roughly chopped
Coriander leaves roughly chopped
1 1/4 cups Gongura leaves – washed and roughly chopped
1/2 teaspoon – turmeric powder
1/2 teaspoon – garam masala powder
1 teaspoons -coriander powder
1 teaspoons – red chili powder
Salt to taste
1 cups water
For the Marinade
1 tablespoon yogurt
2-3 garlic pods minced
1/2 inch ginger root peeled and grated
1/2 green chilli diced
Juice from 1/4 a lemon ( about 1 tablespoon)
Salt to taste
For the Coconut Paste
1 teaspoons Desiccated coconut
5-10 cashew nuts
1 1/2 garlic pods(roughly chopped)
1 green chilli ( roughly diced)
Method
1. Marinade the chicken in the ingredients listed above. Set aside for 30mins to 1hr .
2. Heat oil in a pressure cooker ( or a pot with tight fighting lid). Add onions and fry till translucent. Add the coriander and mint leaves and saute them for about 30 sec's till wilted.
Then add gongura leaves and saute them for about a 1min.
3. Now add all the spices – turmeric powder, chilli powder, coriander powder, garam masala and salt. Keep stirring as you add the masalas so they wont stick to the pan and burn.
4. Add the coconut paste and cook through for another 1 min.
5. Finally add the chicken along with the marinade. Mix well. Taste and adjust seasonings. Add water.
Pressure cook for 2 whistles or cook till chicken is cooked through but not tough about 8 – 10 mins.
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