A mild spicy semigravy, based on Pollachi style..Found this easy greeny coriander-based gravy when I was looking for some gravies with chicken on one fine day..Since it uses shallots, it has some different tangy taste as well..Too good with rice n tiffins..
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Preparation Time: 25 mins
Cooking Time: 25 mins
Serves: 2-3 persons
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INGREDIENTS: [1 cup=240 ml]
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Chicken - 1/2 kg
Shallots - 1 cup
Tomato - 2
Ginger garlic paste - 1 tsp
Cinnamon stick - 3 small pieces
Cloves - 3
Green chilli - 4
Coriander leaves - 1/2 cup
Curry leaves - 1/4 cup
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Saunf powder - 3/4 tsp
Salt - as req.
Oil - as req.
METHOD:
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1. In a pan, add chicken, turmeric powder, little salt, and water if required, and cook till chicken is done. You can even pressure cook for 1 whistle. Switch off the stove.
2. In a blender, first blend the shallots into a paste, remove and set aside. Second, blend the cinnamon, cloves, and chilli into a paste, remove and set aside. Third, blend the coriander leaves and curry leaves into a paste, remove and set aside.
3. In a kadai, pour oil, add the shallots paste, saute well, next add the chilli mix paste, followed by the ginger garlic paste, and saute well in between.
4. Now add the chopped tomato, cooked chicken, coriander mix paste, coriander and saunf powders, little more salt, everything one by one and saute well in between. Add little water if required.
5. Finally add the garam masala, and cook till the mixture reaches the required semigravy consistency.
Your tasty, less spicy Pollachi coriander chicken is ready to be served with hot rice or tiffins!!
NOTE:
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1. The original recipe uses whole saunf which is to be ground with the chilli mixture. You can use powder as well.
2. Adjust masala according to your taste.
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