Idli or dosai chicken kurma recipe

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Prep Time:0 minutes | Cooking Time:1 hour
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INGREDIENTS:

  1. Mutton pieces - 1/2 kilogram
  2. Sliced onion - 1
  3. Ginger garlic paste - 1 tablespoon (tbsp.)
  4. Coconut - 2 pieces
  5. Turmeric powder - 1/2 teaspoon (tsp.)
  6. Chili powder - 1 teaspoon (tsp.)
  7. Cinnamon stick - 1 inch
  8. Bay leaf - 1
  9. Curry leaf - 1
  10. Coriander leaf - little
  11. Oil - 1 tablespoon (tbsp.)
  12. Salt - as needed
  13. -- Sauté and Grind to paste --
    1. Chopped onion - 1
    2. Chopped tomato -1
    3. Green chili - 5
    4. Black pepper - 10 count.

PREPARATION:

  1. Heat oil in pan and sauté chopped onion, chopped tomato, green chili, black pepper. Grind this to fine thick paste.
  2. Grind coconut into to fine this paste by adding little water as possible.
  3. Heat oil in a pressure cooker. add cinnamon stick, bay leaf and sauté.
  4. Now add ginger and garlic paste and sauté until the raw smell is gone.
  5. Now add sliced onion and sauté until they become translucent.
  6. Now add ground onion tomato paste, chicken, turmeric powder, chili powder, salt. After 2 or 3 minutes add coconut paste, 2 to 3 cup of water. Cover and pressure cook for 5 to 6 whistle.
  7. Once the pressure is released open the lid. Add curry leaf, coriander leaves mix well. Cook for 1 or 2 minute and serve.

NOTES:

  1. Cooking time: 30 minutes
  2. Goes well with idli and dosai.



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