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Chicken Kheema with coconut Recipe

Chicken Kheema with coconut is a popular Indian Side-Dish
Author :
 
On :
Tuesday, 8 August, 2017
Category :
Non-Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Boil Recipe
Difficulty :
Medium
Servings :
Serves 5
RATINGs :
Rated 4 based on 100 votes
4

Ingredients

  • Ground Chicken - 1.5 pound
  • Cinnamon and Cloves - 3 to 4 pieces each
  • Onion - 1 (big)
  • Tomato - 2 (medium-sized)
  • Ginger-garlic paste - 2 tbsp
  • Coconut - 1/2 to 3/4 cup
  • Fennel seeds -1 tsp
  • Coriander powder- 2 tsp
  • Chilli powder - 1 tsp
  • Turmeric powder - 1/4 tsp
  • Oil - 5 tbsp
  • Salt to taste
  • Coriander leaves - 4 sprigs
  • How to Make Chicken Kheema with coconut:

    1. Wash the chicken and keep aside.
    2. Grind coconut and fennel seeds into a fine paste.
    3. In a pan, heat 5 tbsp of oil and fry cinnamon, cloves, and onion. Add cut tomatoes and ginger-garlic paste and cook till the tomato turns pulpy.
    4. Add washed chicken and mix for about 2 minutes.
    5. Add the coconut paste, coriander powder, chilli powder, turmeric powder, and salt. Mix well for a minute.
    6. Add half a cup of water and close the lid. Allow it to boil for about 5 to 8 minutes.
    7. When the chicken is 3/4th boiled, add some more oil and cook till the water evaporates.
    8. Garnish with finely chopped coriander leaves.




     

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