Ingredients
Broiler Chicken – 1 ½ kg
Ginger & Garlic paste – 2 tbsp
Small Onion, peeled & chopped – 70 gms
Tomato, diced – 2nrs
Coconut Milk (Thick) – 1 nr
Coconut, cut into thick shreds – ½
Chilli powder – 2 tbsp
Coriander powder – 4 tbsp
Turmeric powder – 1 tsp
Saunf powder – 1 tsp
Black pepper powder – 1 tbsp
Salt to taste
Coriander leaf – a few
For Tempering
Gingelly oil – 70ml
Cinnamon – 1 small piece
Cloves – 4 nrs
Saunf – a pinch
Curry leaves – a few
Dry Redchillies – 2 nrs
Method of preparation:
- Heat oil in a kadai, add ingredients in the tempering column. Once the tempering is done, add the coconut shreds. Fry it gently.
- Add small onion, stir now and fry till it becomes translucent.
- Add chicken and stir it quietly. Add the masala powders one by one, mix it all together gently as required for few minutes.
- Add water to cook the chicken in masala. Add salt and tomato. Cover the vessel with lid and make the chicken to cook in simmering fire.
- Once the chicken is half done, add the coconut milk into it. Stir and cover the lid.
- Finally add chopped coriander leaves on top and take the curry out from fire.
- Now the tastiest Pallipalayam Chicken curry is ready.