Desi Chicken Coconut Milk Recipe
Desi chicken is the most organic kind among all hen groups that refers to the original and natural hens that are usually collecting foods by themselves surrounding the rural and jungle areas sometimes around the human localities such as villages in the countryside and other residential locations nearby many more developed cities.
Desi Chicken Coconut Milk Ingredients:
Domestic chicken: 2 kg.
Coconut milk: 2 cups.
Coconut flour: 1 tsp.
Ginger paste: 1 tsp.
Garlic paste: 1 tsp.
Onion paste: 1 tsp.
Cashew nut batter: 1 tsp.
Wood nut batter: 1 tsp.
Pasta almond batter: 1 tsp.
Raisin batter: 1 tsp.
Coriander powder: 1 tsp.
Cumin powder: 1 tsp.
Turmeric powder: half teaspoon.
Chili powder: 2 tsp.
Sour curd: 1 cup - (After Rinsing).
Garam Masala: 2 tsp.
Large cardamom: 2 pcs.
Green cardamom: 4 pcs.
Cinnamon: 2 pcs.
Cloves: 3 pcs.
Cauliflower: 6/7 pcs.
Chili: 7/8 pcs.
Bay leaves: 2 pcs.
Salt: As taste.
Chopped coriander leaves: As taste.
Preparation To Make Desi Chicken Coconut Milk Recipe
Step1.
First, cut the chicken into medium sized pieces and wash them as well, then put all the washed meats in a clean bowl and mix all other ingredients well except garam masala and soy sauce then marinate the meat with 1 cooking spoon oil for about 1/2 hour.
Step2.
Place a pan on the stove, add 2 spoons of cooking oil when the pan is hot then fry the bay leaves and 1 cup chopped onion when the oil is hot, put all the marinated meat together in the pan when the onion is roasted.
Description:
Cook on medium heat for about 10 minutes and keep stirring occasionally to prevent the curry from sticking to the bottom of the pan.
After 10 minutes add green chilies and coconut milk then keep cooking for another 10/12 minutes and take care that the curry does not stick, because both the actual taste of curry and the original flavor of the recipe will be lost if it sticks.
Eventually:
After 10/12 minutes keep cooking for another 6/8 minutes with garam masala, after 6/8 minutes cook for at least 5 minutes with sour curd, after 5 minutes put the chopped coriander leaves and serve hot.
Note:
The quantities of above mentioned ingredients should be totally based on the exact quantity of chicken.
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Domestic chicken: 2 kg.
Coconut milk: 2 cups.
Coconut flour: 1 tsp.
Ginger paste: 1 tsp.
Garlic paste: 1 tsp.
Onion paste: 1 tsp.
Cashew nut batter: 1 tsp.
Wood nut batter: 1 tsp.
Pasta almond batter: 1 tsp.
Raisin batter: 1 tsp.
Coriander powder: 1 tsp.
Cumin powder: 1 tsp.
Turmeric powder: half teaspoon.
Chili powder: 2 tsp.
Sour curd: 1 cup - (After Rinsing).
Garam Masala: 2 tsp.
Large cardamom: 2 pcs.
Green cardamom: 4 pcs.
Cinnamon: 2 pcs.
Cloves: 3 pcs.
Cauliflower: 6/7 pcs.
Chili: 7/8 pcs.
Bay leaves: 2 pcs.
Salt: As taste.
Chopped coriander leaves: As taste.
Preparation To Make Desi Chicken Coconut Milk Recipe
Step1.
First, cut the chicken into medium sized pieces and wash them as well, then put all the washed meats in a clean bowl and mix all other ingredients well except garam masala and soy sauce then marinate the meat with 1 cooking spoon oil for about 1/2 hour.
Step2.
Place a pan on the stove, add 2 spoons of cooking oil when the pan is hot then fry the bay leaves and 1 cup chopped onion when the oil is hot, put all the marinated meat together in the pan when the onion is roasted.
Description:
Cook on medium heat for about 10 minutes and keep stirring occasionally to prevent the curry from sticking to the bottom of the pan.
After 10 minutes add green chilies and coconut milk then keep cooking for another 10/12 minutes and take care that the curry does not stick, because both the actual taste of curry and the original flavor of the recipe will be lost if it sticks.
Eventually:
After 10/12 minutes keep cooking for another 6/8 minutes with garam masala, after 6/8 minutes cook for at least 5 minutes with sour curd, after 5 minutes put the chopped coriander leaves and serve hot.
Note:
The quantities of above mentioned ingredients should be totally based on the exact quantity of chicken.
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