This is a dish from a free recipe book which came along with Preethi mixie. It is actually called kolhapuri mutton but the innumerous times i have tried this at home was with chicken. The only extra ingredient i have added is the curry leaves to give that south Indian flavour.
We had it with rice today but i think it will go well with idlis or chappatis.
|¼ tsp||Turmeric powder|
|2 tbsp||Ginger garlic paste|
|3 nos||Medium size onions chopped finely|
|2 nos||Medium size tomatoes chopped finely|
|2 stks||Curry leaves|
|Coriander to garnish|
|Salt to taste|
|2 tbsp||Coriander seeds|
|8 nos||Red chillies|
Marinate the chicken with curd, turmeric powder and half of the ginger garlic paste for 1 hr. Heat a tsp of oil in a pan and fry the red chillies, cinnamon, cloves and cardamom till the chillies turn dark and remove. Add the coriander seeds in the same pan and fry till they darken and remove. Let them cool a bit and then grind them to a coarse powder.
Heat oil in a pressure cooker and fry the onions till translucent. Add the remaining ginger garlic paste followed by the ground powder and fry till oil separates. Now add the chicken along with the marination and fry for a while. Finally add the tomatoes and curry leaves, mix it well and close the lid for 2 whistles and simmer for 5 to 10 mins.
Remove the lid and add crushed pepper and fresh coriander before serving.