December 3, 2013

INDIAN CILANTRO CHICKEN/CORIANDER LEAVES CHICKEN CURRY /KOTTIMERA KODI KURA/SOUTH INDIAN NON VEGETARIAN DISHES


This is another chicken recipe from Mahaslovelyhome...Every wednesday in feria DH buys cilantro and mint leaves in bulk quantities...To use up the cilantro I cooked this chicken and it`s very delicious....Use breast part that is boneless one to make this curry.Adding cashews is very Important and it gives very rich taste..I added garam masala,fennel seeds and cumin on my choice...While cooking If the curry looks too dry add some water and cook in low flame until done...Finally always serve hot and it tastes best with soem warm rotis or chapathis.
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RECIPE SOURCE-VAHREHVAH.COM ( SLIGHTLY CHANGED)
CATEGORY-NON VEGETARIAN/CHICKEN
PREPARATION TIME-20 MINUTES
COOKING TIME-30 MINUTES
SERVES-2 ADULTS


WHAT YOU NEED

Bone less Chicken -500 gms
cashews-10
garam masala-1 tsp
fennel seeds/sompu-1 tsp
coriander leaves-1 bunch
curd-1 cup
garlic ginger paste-1 tbsp
green chilli- 5-6
oil-2 tbsp
salt-to taste
turmeric powder-1/2 tsp
cumin-1 tsp


HOW TO COOK

Wash well chicken and keep aside.

Grind coriander leaves ,green chillies,fennel seeds and cashews in to a fine paste.

add garlic ginger paste,curd,salt and turmeric powder to the chicken  and marinate for 1 hr..

put oil in the kadai add cumin and saute for half minute then continue with chicken stir it for 4-5 mins,then add ground paste n allow it to cook..

in between stir well to avoid the cashew burning.If it is too dry add water and cook til done.

Finally add garam masala and turn off. Serve hot with rotis...


MY NOTES

Adding fennel seeds in grinding part gives a nice aroma....Don`t skip it.......


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