Chicken Curry - Vidya Nayak Shenoy
Soak cashew nuts and badam. -for 18 leg peces -6-6 kaju badam(peel). Grind together soaked kaju-badam, chilly powder, haldi, ginger, garlic, elaichi, dalchini, clove, saunf, 1 veg maggi cube taste enhancer and thick curds and salt(t...ake care, the cube already contains salt). Apply this to chicken,add curry leaves and keep this for 2-3 hours. In a kadai, take oil or ghee, fry onions when they become slightly pinkish, add chopped tomato. Toss until the tomatoes are cooked then add the marinated chicken, add water if necessary. Cook and adjust the seasoning. Garnish with cor leaves.
Soak cashew nuts and badam. -for 18 leg peces -6-6 kaju badam(peel). Grind together soaked kaju-badam, chilly powder, haldi, ginger, garlic, elaichi, dalchini, clove, saunf, 1 veg maggi cube taste enhancer and thick curds and salt(t...ake care, the cube already contains salt). Apply this to chicken,add curry leaves and keep this for 2-3 hours. In a kadai, take oil or ghee, fry onions when they become slightly pinkish, add chopped tomato. Toss until the tomatoes are cooked then add the marinated chicken, add water if necessary. Cook and adjust the seasoning. Garnish with cor leaves.
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