Ingredients
- Chicken - 1/2 kg
- Onion - 1
- Tomato - 1/2
- Ginger garlic paste - 1 tbsp
- Chilli powder - 1 tbsp
- Coriander powder - 1 tbsp
- Turmeric powder - 1/2 tsp
- Fennel powder - 1 tbsp
- Curry leaves - 2 sprig
- Oil - 1 tbsp
- Coconut oil - 1 tsp
- Salt - to taste
- Clean the chicken. Chop onion and Tomato
- Pressure cook the chicken with ginger garlic paste, turmeric powder and salt for 2 whistles.
- Once the pressure released, drain the chicken. (Can use the stock for soup). In the same cooker, mix the drained chicken, chilly powder, coriander powder, fennel powder, salt and 1 cup of water. Bring it to boil with the lid open.
- Once the water reduced to half, remove the chicken pieces and set it aside.
- Collect the gravy inside the cooker.
- Debone the chicken
- Heat oil in a pan and saute the chopped onion.
- Once the onion becomes translucent add chopped tomato, Saute for 2 minutes.
- Now add the deboned chicken and stir well for 5minutes
- Add the collected gravy from the cooker. Stir well till dry.
- Add curry leaves and coconut oil (optional) and remove from the heat.
- Tasty kothu kozhi is ready. Its best combination for rasam rice. Or we can roll it in chappathi
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