Serves 3
Directions
- 1Add coconut oil to a non-stick pan or kadai and heat.
- 2Add crushed ginger and garlic and saute for 10 seconds.
- 3Add chopped green chilies and saute for 10 seconds.
- 4Add chopped onions and salt and saute until golden brown.
- 5Add turmeric powder, coriander powder, Kashmiri chili powder, garam masala and saute for 1 minute.
- 6Add chicken, lemon juice and curry leaves and saute for 5 minutes.
- 7Add water from the side of the kadai, cover and cook for 10 minutes, stirring every 2 minutes.
- 8Remove the lid and cook for 2 minutes.
- 9Add tomato ketchup, crushed pepper, curry leaves and saute for 2-3 minutes.
Ingredients
- 4 Tablespoons Coconut Oil
- 1.5 Inch Piece Ginger
- 10 Cloves Garlic
- 3 Nos Green Chilli
- 3 No Onion
- 1.5 Teaspoon Salt
- 0.25 Teaspoon Turmeric Powder
- 1 Teaspoon Coriander Powder
- 2.5 Tablespoons Kashmiri Chilli Powder
- 1 Teaspoon Garam Masala
- 600 gm Chicken
- 1 Teaspoon Lime / Lemon Juice
- 3 Sprigs Curry Leaves
- 0.25 Cup Water
- 3 Tablespoons Tomato Ketchup
- 0.5 Teaspoon Crushed Pepper
- 2 Sprigs Curry Leaves
Equipment
Non stick panKadai
Tips
- If you want good spice, increase the number of green chillies
- If you want a good dry roast, stir for a while.
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