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Nadan chicken curry
Ingredients
chicken 400 gms
Potato 1 nos.
Onions 2 (big)
Red Chillies 8 nos
Coriander Seeds 1 ½ tsp
Cumin seed 1/4 tsp
Turmeric 1/2 tsp
Small onions 6 finely cut
Grated coconut 3cups
Curry leaves 1 bunch
Coconut oil 2 tbsp
Vinegar 1 tsp
Garlic 3 flakes
Pepper 1/2 tsp
Salt to taste
preparation
Clean and cut the chicken into small pieces. Cut the potato and the onions
also into medium pieces and keep aside. Grind the red chillies, coriander seeds,
cumin seeds, garlic, turmeric and pepper together finely. Extract milk from the
grated coconut two to three times and keep aside.
Heat coconut oil in a vessel, add the small onions and curry leaves. When the
onions turn brown, add the ground masala and let it fry well. Now add the mutton
pieces, potatoes and onions and fry. Add the second and third extract of coconut
milk and let the chicken, potatoes and onion get cooked on slow fire. Once the
mutton becomes tender, add a tsp. of vinegar and salt
and lastly add the first extract of coconut milk and take off the heat. The oil
will float on top when it is ready
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