R A Ramesh Paul
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1 kg -
1/2 cup - fresh coconut, grated
1 tsp - fennel powder (saunf)
1/4 inch -
1 tsp - chillies powder
2 tsp - cooking
Some coriander leaves, chopped
Salt to taste
(Please do not use any
How to Make Kattabomman Chicken
Heat 1 tsp of butter and deep fry the chopped onions.
Once done, reduce the flame and add grated coconut.
Fry for a while and add cardamom, cinnamon stick, chillies powder and fennel powder .
Remove from flame and allow it to cool for a while.
Grind this into a fine paste in a food processor.
Heat the remaining butter in a wok, put curry leaves and coriander leaves and then add the ground paste.
Add half the salt and saute for a while.
Add washed and diced chicken pieces with enough water for the chicken to cook.
Cook on a low flame till the chicken is done.
Add the rest of the salt and garnish with chopped coriander leaves.
You can adjust the spice by adding or reducing the chilli powder.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.