- Coriander leaves
- Pinch of Turmeric powder
- 2 Tbl spoons
- Salt to taste
- Salt to taste
- 2 Tbl spoons
- 1 Tbl spoon red chilli powder
- 500 Grams diced Chicken (boned or de-boned)
- 2 Green Chillies
- 2 Small Onions
- 2 Tbl spoons Ginger Garlic paste
- 2 Tbl spoons Garam Masala
- 4 Tbl spoons coconut paste/milk
- 1 Tbl spoon red chilli powder
- 500 Grams diced Chicken (boned or de-boned)
- 2 Green Chillies
- 2 Small Onions
- 2 Tbl spoons Ginger Garlic paste
- 2 Tbl spoons Garam Masala
- 4 Tbl spoons coconut paste/milk
- Coriander leaves
- Pinch of Turmeric powder
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Preparation
1) Cut and wash the chicken throughly
2) Cut onions finely into strips
3) Split the green chillies into halves
4) Marinate the chicken with 2 Tbl spoons of ginger garlic paste, a pinch of turmeric, 1 tbl spoon of chilli power, salt and set aside for 30 mins
Cooking Process
1) Place a wok/pan on high heat for 2 minutes
2) Once the wok/pan is hot, pour 2 tbl spoons of oil
3) Throw the sliced onion and chillies into the Wok and fry till golden brown
4) Add the marinated chicken and let it cook for 15 minutes occasionally turning the chicken with a spatula
5) Add 4 tbl spoons of coconut paste/milk and 1 to 2 cups of water and let it cook for 15 minutes with lid closed
6) Remove wok from stove and garnish with coriander leaves and serve hot with rice or chapati
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