Follow these steps for perfect results
Onion
sliced
Chicken
with bone, cut into small pieces
Potato
peeled and cubed
Green Chilli
Green Beans
chopped small
Ginger
chopped
Cinnamon Stick
Turmeric Powder
Salt
Cashew Nuts
boiled and ground to a paste
Garlic
chopped
Coconut Oil
for cooking
Black Peppercorns
whole
Garlic
chopped
Curry Leaves
Black Pepper Powder
Carrot
peeled and cubed
Wash and cut chicken into small pieces.
Prepare all vegetables.
Heat coconut oil in a pressure cooker.
Add cinnamon stick, cloves, and peppercorns; fry for a few seconds.
Add onions, garlic, and ginger and sauté until softened.
Add carrots, beans, and potatoes; sauté for 10 minutes.
Add chicken, cashew nut paste, turmeric powder, and salt.
Sauté until evenly coated.
Add half of the coconut milk and some water.
Pressure cook for 1 whistle.
Allow pressure to release naturally.
Pour in remaining coconut milk and stir.
Heat oil in a sauce pan.
Add curry leaves and allow to splutter.
Add onions and garlic; sauté until brown.
Sprinkle browned onions over the curry.
Serve hot.
Expert advice for the best results
Adjust the amount of green chilies to control the spiciness.
Garnish with fresh cilantro or curry leaves before serving.
Serve hot with appam or rice.
Everything you need to know before you start
15 mins
Can be made a day ahead and reheated.
Serve in a bowl garnished with fresh curry leaves and a drizzle of coconut oil.
Serve hot with appam.
Serve with rice or idiyappam.
Pairs well with the spices and coconut milk.
Discover the story behind this recipe
A popular dish served during festivals and family gatherings.
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