Add ginger/garlic paste and curry leaves and sauté for a few minutes.
Reduce flame, add Coriander Powder, Turmeric Powder and Cinnamon and sauté for a further two minutes. For a little bit of heat, add crushed peppercorns. Add salt to taste.
Add chicken and stir to coat well and cook on low for 10 minutes until slightly tender.
Pour the thinned coconut milk into the chicken mix and cook for 15 minutes.
Pour thickened coconut milk.
Add Cashew nut paste and cook on low for a further 3 minutes.
Garnish with curry leaves and serve hot with Dosa/Paratha.
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