Mothers Recipe – Chicken Gravy

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..

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.