Kaddi Patta Chicken Chicken Recipes Sanjeev Kapoor Khazana

This chicken curry is going to be flavourful with the lovely curry leaves spice mix. Adding to that amazing taste is the lovely coconut milk.

KADDI PATTA CHICKEN

Ingredients

1 cups curry leaves (kaddi patta) + for sprinkling
750 grams chicken, cut into 1 inch pieces on the bone
2 tbsps Bengal gram (chana dal)
3 dried red chillies
2 tbsps coconut oil
1 inch ginger, finely chopped
1 tbsp finely chopped garlic
2 medium onions, finely chopped
tsp cumin powder
tsp red chilli powder
tsp turmeric powder
tsp coriander powder
Salt to taste
2-3 green chillies, slit
1 cup coconut milk
Fried curry leaves for garnish

Method

1. Dry roast the Bengal gram and dried red chillies in a pan till the gram turns golden. Add the curry leaves, mix and continue to roast till the leaves turn crisp. Take the pan off the heat and allow to cool slightly.
2. Put the roasted spices in a grinder jar and grind to a fine powder.
3. Heat coconut oil in a kadai. Add ginger, garlic, and onions and mix well. Cook till translucent.
4. Add cumin powder, red chilli powder, turmeric powder, coriander powder, and salt and saut for 1 minute.
5. Add the chicken and saut on high heat for 3-4 minutes. Add the ground powder and mix well.
6. Add 1 cup water, and mix well.
7. Add green chillies, and sprinkle curry leaves, mix, cover and cook for 3-4 minutes.
8. Stir in the coconut milk, cover and cook for 4-5 minutes. Transfer the mixture into a serving bowl, garnish with fried curry leaves.
9. Serve hot with paranthe.

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