Sunday, 19 February 2017

Coconut chicken

-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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