Scribble

August 13, 2006

Mothers Recipe – Chicken Gravy

Filed under: Life as I know it,mother's recipe,Recipes/Cooking — Celia @ 10:41 am

Well, this post is gonna be gross. As I do not yet fit into the food bloggers list, the measurements I might give here might be funny. But trust me, if you are new to cooking as much as I am, you would definitely like it here.

Though this is a non-veg gravy, I think this delicious kuruma can go well with anything.. like cauliflower or potatoes or chicken..

Mutton

Fine, let me start saying the measurements


Ingredients (This should serve 4 – 5 people)

Chicken 3/4 KG – washed and cut into cubes

Onions – 3 – chopped finely

tomatoes – 3 – chopped

green chillies – 4

red chilly powder – a teaspoonful ( I used the spoon that comes with complan.)

coriander powder – two teaspoonfuls

salt to taste (You can very well add 1 1/2 teaspoonfuls)

pudina

curry leaves

water

For the coconut paste

half kernel of coconut

4 garlic cloves

ginger paste

curry leaves

garam masala powder

Preparation:

Pour a little sunola oil (the little the merrier) on the frying pan and put on mustard seeds. when it pops up, put the chopped onions and fry till golden brown. Take the washed (vegetable or chicken) pieces and add it to the pan. Mix it and then add chopped tomato pieces, green chillies and pudina. Keep frying for sometime. (Hmm may be you can exchange a joke with your partner). Then add red chillies powder, coriander powder and turmeric. Mix the ingredients well. Pour enough water (I added 4 cups of water). Add salt and cover the pan with a lid and reduce the flame a bit.

Preparing coconut paste:

Grate coconut, add garam masala powder, ginger garlic paste and curry leaves. Saute the ingredients for sometime till the coconut becomes brown. Take it off the flame and let it cool. Once it is done, put it into mixie and make it into a paste.

Preparation continued :

Put this coconut paste into the boiling gravy and mix it well. Pressure cook for 3-4 whistles. Let it cool. Open the lid and garnish it with coriander leaves and butter.

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6 Comments »

  1. Hi,
    Long time since I visitied you., dropped just in time to learn a new recipie. But to try this I need some expert advise :-)), It is not easy for me to get fresh coconuts I can manage only dried coconut powder Can you suggest an alternative!!!.

    Comment by Alwyn — August 14, 2006 @ 9:10 am | Reply

  2. hey, is it not possible for you to get coconut milk? These days one can get it easily in cartons or tetrapacks.. Make it a lil thick and add it to the gravy.

    Or, if that is completely ruled out, may be you can try milk or cream.

    Comment by Bindu — August 14, 2006 @ 9:16 am | Reply

  3. Hi..

    Came across your comments in my blog – http://bhuvans.wordpress.com..

    And so i dropped in to see whats in ur blog…

    Found very interesting…

    Even i am new to cooking…I will try your reciepe this sunday…And let u know how it worked out..

    Comment by bhuvans — August 15, 2006 @ 3:18 pm | Reply

  4. Sure, Bhuvans. Let me know how it turned out 🙂

    Comment by Bindu — August 15, 2006 @ 3:20 pm | Reply

  5. Hi.,

    Me once again., and as advised by you used sour cream instead of coconut milk., Wow that was really good and some one told me less fat too., Thank you for your recipie and more of this adventure would be well appreciated., 🙂

    Comment by Alwyn — August 16, 2006 @ 9:32 pm | Reply

  6. i found ur site at spice and rice..happy i did!!!

    Comment by lemonytree — March 9, 2009 @ 7:32 am | Reply


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