sOUTH INDIAN STYLE CHICKEN KHEEMA /CHICKEN KOTHU CURRY
CHICKEN KHEEMA TAMIL NADU STYLE USING COCONUT
INGREDIENTS
- Minced chicken – 500 grams
- Oil – 2 to 3 tbsp
- Onion very finely chopped – 2
- Tomato puree – 2
- Ginger garlic paste – 1 tbsp
- Garam masala powder – 1 tsp
- Coriander powder – 3 tsp
- Red chilli powder – 2 tsp of as per taste
- Turmeric powder – ¼ tsp
- Freshly grated coconut – ¼ cup
- Fennel seeds / saunf – 1 ½ tsp
- Finely chopped coriander leaves for garnish
- Salt to taste
Method
Clean , wash , rinse the chicken keema using a strainer .
Dry roast the coconut till light brown , now add the fennel seeds and roast again for few seconds. Don’t burn it .allow to cool and transfer to a mixie jar .Grind into fine paste by adding ¼ cup water and keep aside.
Heat oil in a cooker .
Add onions and stir fry till light brown .Important step – fry the onions well , don’t burn it .
Add the ginger garlic paste and fry till raw smell leaves .
Add tomato puree and stir fry till oil separates.
Add all the masala pwdrs and mix well.
Stir fry for few seconds.
Add the kheema and mix well.
Stir fry for 2 mins on medium flame .
Add ½ to 1 cup water and mix well.
Adjust salt .
Cover and pressure cook up to 1 whistle.
Allow the pressure to release.
Once the pressure releases open and give a nice .
Add the coconut paste and bring to a boil .
Simmer on low flame for a min and off the flame.
Garnish with coriander leaves.
Goes well with dosa , appam , pav etc.
Drizzle lemon juice while serving .
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