Ingredients:
- Chicken Breasts Skinned – 1.5
lbs
- Coconut Milk – 1 1/2 Cup
- Green Pepper – 1
- Red Pepper – 1
- Onions – 2 Medium
- Mushrooms – 4 Medium
- Chinese Eggplant – 1
- Ginger – 1 inch piece
- Cumin powder – 1 tsp
- Coriander powder – 1 tsp
- Chili powder – 1/2 tsp
- Turmeric powder – 1/2 tsp
- Cinnamon and Cardamon powder –
1/2 tsp
- Salt & Sugar to taste
- Oil
Process:
- Cut chicken into small peices
and keep aside. Cut all vegetables into small pieces.
- Ginger should be grated. Put
oil in a skillet over high heat. Add all cut vegetables and ginger.
- Add salt and simmer, covered.
- Stir occasionally.
- When the vegetables are half
cooked, add the chicken peices.
- Keep stirring occasionally so
that it is cooked uniformly. When chicken is almost cooked, add tumeric,
cumin, coriander and chilli powder.
- Fry for some more time. Add the
coconut milk. If the milk is very thick, then add water to bring it to
desired consistency. But it usually tastes good if the coconut milk is
thick. Bring the mixture to boil.
- Put the cinamon and cardamon
powder before turning off the flame and stir well.
- Serve hot with plain rice.
Chicken
Curry
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