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CHICKEN GRAVY FOR IDLI AND DOSA

Apr 03, 2023
By Mary Anthony
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CHICKEN GRAVY FOR IDLI AND DOSA / NON VEG CURRY FOR SOUTHINDIAN BREAKFAST

INGREDIENTS

Chicken with bones – 500 grms
Coconut – ½ cup
Cashew – 6 or 7
Poppy seeds / khus khus – 1 tsp
Mint leaves – handful
Shallots – 10 nos
Oil – 2 to 4 tbsp
Onion finely chopped – 1
Finely chopped green chilli – 1
Curry leaves – 1 sprig
Ginger garlic paste – 1 tbsp
Tomato puree – 2
Red chilli pwdr – 1 ½ tsp or as per taste
Coriander pwdr – 2 tsp
Turmeric – ¼ tsp
Garam masala pwdr – 1 tsp
Salt to taste
Finely chopped coriander leaves for garnish

Same recipe tried with mutton and served with dosa

PREPARATION

Heat 1 tbsp oil , add the shallots and stir fry for 1 min.
Add cashew + poppy seeds and fry for few seconds .
Add coconut and fry for a min .
Finally add the mint leaves and give anice mix .
Off the flame and allow to cool .
Grind into fine paste by adding little water and keep aside .

METHOD

Heat 2 or 3 tbsp oil in a cooker .

Add onion + green chilli + curry leaves and stir fry till brown .

Add ginger garlic paste and stir fry till raw smell leaves.

Lower the flame and add the red chilli pwdr + turmeric + garam masala + coriander pwdr and stir fry for few secs.

Add the tomato puree + salt and cook till oil separates .

Add chicken and mix well.

Stir and cook for 3 to 4 mins.

Add the coconut paste and mix well.

Stir and cook for a min .

Add water as per the consistency you want .The gravy has to be of medium consistency , not very thick or very thin .

Adjust salt as needed.

Cover and pressure cook on medium flame upto 2 whistles.

Once the pressure releases , open and give a mix .

Garnish with coriander leaves and serve

It goes well with idli / dosa / appam / idiyappam / puttu etc

Same gravy we can make with egg and mutton also .

here same recipe made with paya / lamb trotters

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