Materials:
-Muragi 800 grams (medium
piece).
-Pemyajabata two onions.
-1 tablespoon rasunabata.
-Two teaspoons adabata.
-salt Parimanmoto.
-Two tejapata.
- two teaspoons green
chilli.
-8 tablespoons white oil.
-Two tablespoons ghi.
-suger 2 teaspoons.
-Two cups of thick coconut
milk.
-Daracini 3 pieces.
-Small elaca 4 pieces.
-1 teaspoon haludagumro.
Way: The pan heat
the oil and bay leaves, cinnamon, cardamom and fry brown with pemyajabata.
Ginger, garlic and turmeric fried fried chickens to be kasiye. Salt,
sugar, and paste should be green chilli.
When the chicken was very
tan and leave the coconut milk and oil, and cover to cook. When the
chicken is cooked and the gravy-stained smear with butter, then take it off.
This is great with chicken paratha or version.
 |
| Coconut chicken |
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