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Ingredients:
1/4 cup vegetable oil
1 large onion, thinly sliced
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
4 teaspoons ground coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon pepper
1 1/2 teaspoons salt
1 medium tomato, chopped
1/2 cup water
1 kg boneless chicken, cut into 1 1/2-inch pieces
1/2 cup coconut milk
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
Thick cream (fresh) and fresh green coriender for garnishing
Method
Heat the oil in a large thick bottomed Kadhai or pan
Add the onion and cook until nicely browned around the edges
Add the garlic and ginger and cook for 1 minute. Add the coriander, cumin, turmeric, pepper and stir for 1 minute.
Add the salt, tomato and water and cook over medium- low heat, stirring constantly, until the tomato is softened.
Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes.
Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked.
Add the cinnamon and cloves and simmer another minute.
Remove the chicken from the heat.
Garnish with thick fresh cream and coriender leaves.
Serve hot with basmati rice or paratha
1/4 cup vegetable oil
1 large onion, thinly sliced
2 teaspoons finely chopped garlic
2 teaspoons finely chopped ginger
4 teaspoons ground coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon pepper
1 1/2 teaspoons salt
1 medium tomato, chopped
1/2 cup water
1 kg boneless chicken, cut into 1 1/2-inch pieces
1/2 cup coconut milk
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
Thick cream (fresh) and fresh green coriender for garnishing
Method
Heat the oil in a large thick bottomed Kadhai or pan
Add the onion and cook until nicely browned around the edges
Add the garlic and ginger and cook for 1 minute. Add the coriander, cumin, turmeric, pepper and stir for 1 minute.
Add the salt, tomato and water and cook over medium- low heat, stirring constantly, until the tomato is softened.
Add the chicken and simmer, uncovered, stirring occasionally, for 15 minutes.
Add the coconut milk and simmer, partially covered, for another 15 minutes, or until the gravy thickens and the chicken is cooked.
Add the cinnamon and cloves and simmer another minute.
Remove the chicken from the heat.
Garnish with thick fresh cream and coriender leaves.
Serve hot with basmati rice or paratha
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