Chettinad vellai kurma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
4 stars - based on 5 votes

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INGREDIENTS:

  1. Chicken pieces - 1/2 kilogram
  2. Slit Green chili - 4
  3. Cumin seed - 1 teaspoon (tsp.)
  4. Mustard seed - 1 teaspoon (tsp.)
  5. Ginger paste - 1 teaspoon (tsp.)
  6. Garlic paste  - 1 teaspoon (tsp.)
  7. Coriander leaf - from 1/2 bunch
  8. Curry leaf - 8
  9. Coriander seed - 3 teaspoon (tsp.)
  10. Shredded coconut - from 1/2 coconut
  11. Finely chopped Onion - 250 grams
  12. Yogurt  - 100 grams
  13. Oil - 1/4 cup
  14. Salt - as needed

PREPARATION:

  1. Grind coconut into a fine thick paste by adding little water as possible.
  2. In a pan heat oil. Now mustard seeds, cumin seeds, curry leaves once the mustard seeds stop splattering add chopped onion and sauté until they are 3/4 cooked. NOTE: don't cook this to translucent or golden brown.
  3. Now add the slit green chili and sauté until they turn color.
  4. Now add the ginger paste, garlic paste and sauté until raw smell is gone.
  5. Now add the chicken pieces, yogurt, little water if needed, salt to taste and cook the chicken.
  6. Once the chicken is cooked well add the coconut paste and cook until the raw smell of the coconut is gone.
  7. Now add coriander leaves, coriander powder and cook until the raw smell is gone and the right thickness is reached then serve.

NOTES:

  1. Goes well with idli, dosai.
  2. Careful adding water, chicken will sweat water as well.



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