Chicken with mixed vegetable gravy
INGREDIENTS:
1. Chicken – 1/4 kg
2. Mixed vegetable – 1 cup [ potato, carrot, cauliflower-optional)]
3. Chilli pwdr – 1/2 tsp
4. Corriander pwdr – 1 tsp
5. Curry leaves – few
6. Corriander leaves – 1/4 cup
7. Turmeric pwdr – 1/2 tsp
8. Tomato – 1 med size
9. Dry red chilli – 3
10. Oil – as reqd
11. Salt – to taste
To grind:
1. Ginger – 1″
2. Garlic – 7 to 8 pods
3. Grated coconut – 2 tbsp
4. Onion – 1 med
5. Shallots -10 to 12
6. Cinnomon stick – 1″ ( 2 pieces)
7. Fennel seeds - 2 tsp
8. Cumin seeds – 1 tsp
9. Corriander seeds – 1 tsp
METHOD:
1. Pressure cook vegetables with salt, drain water and keep it aside. ( Cook cauliflower seperately. Boil water, toss the cauliflower into it for 1 min with lids on, drain water and keep it aside)
2. Marinate the chicken with 1/4tsp turmeric pwdr, 1/4 tsp chilli pwdr, and 1/2 tsp salt and refrigirate for half n hour.
3. Heat oil in a pan, toss the cinnomon stick, fennel seeds, cumin seeds, corriander seeds, finely chopped ginger, garlic, onions and 6 to 8 shallots (small onions), 1/4 tsp salt and saute it.
4. When the onions turn pink, add the grated coconut, saute it for 1 min and remove from fire. Cool and grind it.
5. In a deep bottomed vessel, heat 1tbsp oil and toss the cinnomon, fennel seeds, dry red chilli and the rest of the shallots(small onion) and the curry leaves to it and stir well.
6. Follow it with the chicken, tomato, chilli pwdr, turmeric pwdr, Corriander pwdr, and allow it to cook in low flame with lids on.
7. When the tomatoes and chicken are cooked upto 75%, add the vegetables and the ground paste and stir well.
8. Allow it to boil in low flame for 10 mins with lids on. (Need not add water, for this is a thick gravy..chicken itself will leave out some water). Keep stirring in between.
9. Check for salt, garnish with corriander leaves.
10. Serve it with Chappathi, Dosa, Idly, Rice.
