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Alleppey chicken gravy
Alleppey Chicken Gravy
Preparation
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Wash and cut the chicken into medium size pieces. Finely chop onions and tomatoes.
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Crush the ginger and garlic into a coarse mixture. Heat oil, add mustard followed by the crushed ginger and garlic in medium flame.
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Once the ginger and garlic turns golden brown add the onion and saute until it turns translucent.
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Add curry leaves, followed by the chopped tomatoes and saute well. Add the red chillies, coriander powder, garam masala, salt and mix well.
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Add the chicken and mix well so that the masala is well coated on the chicken. Add pepper powder and allow the chicken to cook.
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Add water until desired consistency and cook the chicken in closed state.
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Once the oil separates from the gravy add the coconut milk and boil for additional 5 minutes. Garnish with fresh coriander leaves and Serve Hot.
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