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A gloriously coconutty gravy, embellished with the homey flavour of curry leaves, texture from the poppy seeds, and tender, melt-in-the-mouth chicken.
Make a smooth paste by grinding coconut, oats/dalia and poppy seeds with little water.
Heat oil in a pressure cooker and add mustard seeds, fennel, cinnamon stick and cloves all one by one along with curry leaves and green chilies. Now add onions and saute. Add in ginger-garlic paste and fry till raw smell wafts.
Drop in tomatoes and fry till mushy. Now add turmeric powder, chili powder and coriander powder. Stir and add marinated chicken. Combine well until chicken pieces are nicely coated with masala.
Fry for 3-4 minutes and now add in above ground masala and stir to combine. Add hot water depending on the consistency you prefer. Remember chicken will release its moisture , so add water accordingly.
Add sugar and salt as per your taste. Add in lemon leaves/lemongrass stalks/mint leaves and coriander leaves. Pressure cook this for 4-5 whistles.
Wait till pressure settles down. Take in to a serving bowl and serve with rice or neer dosa.
SERVING: 4
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
44115
****8425
Item(s) Subtotal: ₹689.00
Shipping: ₹0.00
Total: ₹689.00
Grand Total: ₹689.00
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