CHICKEN KEEMA CURRY

CHICKEN KEEMA CURRY

A good cook is the peculiar gift of the gods. He must be a perfect creature from the brain to the palate, from the palate to the finger's end.Walter Savage Landor

INGREDIENTS

VEGETABLE OIL- 3 TABLESPOONS
ONION-- 2 CHOPPED
GINGER-GARLIC PASTE- 2 TABLESPOONS
GREEN CHILLIES-5 CHOPPED
CURRY LEAVES-8

CORIANDER POWDER- 2 TABLESPOONS
CUMIN SEEDS POWDER- 1 TABLESPOON
ALL SPICES POWDER- 1 TABLESPOON

SALT
WATER - 1 CUP

TOMATO- 2 SLICED
CHICKEN BONELESS- 1/2 KG
CORIANDER LEAVES


PREPARATION


COOK CHICKEN WELL PREFERABLY IN A PRESSURE COOKER WITH BLACK PEPPER POWDER AND SALT ALMOST THREE WHISTLES

HEAT OIL IN A VESSEL.  ADD CUMIN SEEDS.  LET IT SPLUTTER.  

ADD ONION.  FRY TILL GOLDEN BROWN

ADD GINGER-GARLIC PASTE AND FRY FOR 2 MINUTES.

ADD COOKED MEAT AND ALL POWDERS AND SALT.  FRY WELL.

ADD TOMATOES AND GREEN CHILLIES

ADD 1/4CUP WATER AND LET ALL THE INGREDIENTS MIX WELL.

SERVE WITH CORIANDER LEAVES.