Kori Ajadina

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try ROUCH BEER CHICKEN WINGS WITH SPICY HABANERA CHILLY DIP , Palak Chole, Taiwanese Hamburgers, Omam Rasam

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Ingredients

  • 500 g - chicken
  • 15 dried red chillies
  • 1.5 tbsp (25 g) - coriander seeds
  • 1 tsp - jeera (cumin seeds)
  • 1/2 tsp - methi seeds
  • 1 pinch ajwain (optional)
  • 1/2 tsp - peppercorns
  • Ghee for frying (or 1 tbsp - oil )
  • 10 garlic flakes
  • 1/2 tsp - turmeric powder
  • 1.5 tsp - tamarind paste
  • 50 g (3 tbsp) - coconut, grated
  • 1 big onion, finely sliced
  • 1.5 tsp - butter
  • 1/4 cup - water
  • 1/2 tsp - salt
  • For seasoning:
  • 1 tsp - ghee
  • 1 tbsp - onion, finely sliced

How to Make Kori Ajadina

  • Fry red chillies, coriander seeds, 1/2 tsp cumin seeds, methi seeds, ajwain and peppercorns in a little ghee, then grind them along with 4 garlic flakes, turmeric powder and tamarind paste to a fine paste. Remove the masala and keep aside.
  • Then grind grated coconut, 6 garlic flakes and 1/2 tsp jeera coarsely without water.
  • Clean and cut chicken.
  • Heat oil / ghee in a wide kadai or frying pan. Fry sliced onions till golden in colour. Add chicken, finely ground masala, 1/4 cup water and salt to taste.
  • Cover with a lid and boil till cooked. Add the ground coconut mixture and keep on a low flame till the curry thickens and becomes fragrant.
  • Heat 1 tsp ghee in a kadai and add 1 tbsp chopped onion. Fry till dark brown and pour the curry over the seasoning. Serve hot with rice / rotis.
  • Recipe Courtesy: Niya's World

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