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| Chicken curry Kannadiga style |
Chicken Gojju holds a special place in my heart as it is the first South Indian
non-veg curry that I have learnt from my friend's mother. This was an easy introduction into the world of grated
coconut curries when I only had sweets all my life made out of them and
have no more fear of experimenting with it. The gravy is spicy and delicious; I love the coconut's texture coating the soft and tender chicken with the dripping sauce which is just
awesome.It goes perfectly with steamed rice and chapathi or flat Indian bread.
Ingredients
·
½ kg chicken
·
½ coconut grated
·
2 large size
onions, finely chopped
·
5 red chillies
·
2tsp cumin powder
·
2tsp coriander
powder
·
½ tsp turmeric
·
5cloves of garlic
·
½ inch garlic
·
3 black pepper
corns
·
1 cinnamon
·
5 cardamom pod
·
1 tomato
·
A sprig of curry
leaf
·
1tbsp oil
·
1/4tsp mustard
seeds
·
Salt to taste
Preparation
1. Blend ginger, garlic, pepper, cinnamon, cardamom, red chillies,
tomato and coconut.
2. In a wok, heat the oil and temper mustard seeds and curry leaf. Keep
some of the fried curry leaf aside for garnishing.
3. Add the onions and chicken in the wok and fry until brown.
4. Now add the blended mix to the chicken, fry until dry.
5. Add ½ liter water and salt to taste.
6. Cook until tender and consistency as per choice.
7. Garnish with the curry leaf.
