Aishwarya Rai’s most loved chicken curry


Aishwarya Rai’s most loved chicken curry (Recipe graciousness: Purushottam Shetty. This dish was served at the performing artist’s pre-wedding festivities at her home.)

Ingredients Step 1

Coriander seeds

1/2 tbsp – Sesame seeds

1/4 tsp – Cumin seeds

4-5 – Peppercorns

1/2 tsp – Methi seeds

2 – Garlic cloves

Step 2

1/2 – Coconut, ground

2 – Onions, finely cut

10-12 – Dried red chillies

1 tsp – Turmeric powder

2 tsp – Ghee

Step 3

1 kg – Chicken, with bone, spotless and cut into medium-sized pieces Milk of 1 coconut

1 – Onion, finely cut

1/2 – Tomato, finely diced

Some curry leaves

1 tbsp – Coconut oil Salt to taste

Method Step 1:

Prepare the Masala

* In a container, put some coconut oil and include every one of the fixings.

* Toast on medium fire for 4-5 minutes, blending them so they don’t smolder, and meal equitably. Expel the cooked fixings from the dish and put them aside.

Step 2

* In the same container, include the ghee, cut onions and tomato, and sauté for 3 minutes.

* Add the ground coconut, turmeric powder and curry leaves, and sauté for 5 minutes. Turn off fire and cool.

* Then, put the blend in a processor along the toasted masala arranged and crush them until a smooth thick glue is shaped (adding water every once in a while).

Step 3

* In a different container, put some coconut oil, include the cut onions and tomato and sear until brilliant chestnut.

* Add the chicken and cook on high for 5 minutes.

* Reduce the fire, put the cover and cook for an extra 9-10 minutes, blending admirably on occasion.

* Add the masala arranged in Step 1, salt, curry leaves and blend well. Place top and cook on medium fire for 8-10 minutes.

* Add 3 some water and cook on high fire for 2 minutes. Lessen the fire, place top and stew till chicken is cooked.

* Before killing the fire, include the coconut drain and blend well. Evacuate to a serving dish.

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