Preparation Time : 30 minutes
Serves : 4-6 persons
Chicken : 500 grams (cut into small pieces, you can use both boneless or with bone)
Coriander / Dhania leaves : 1 bunch or 1 cup
Almonds : 9-10
Coconut : 1 cup grated
Refined / Olive oil : 6 tablespoons
Garlic : 3 tablespoons chopped
Onion : 3 large sliced
Water as required
Salt as per taste
Green Chili : 2 (optional, if you are cooking for toddlers)
Cream : 3 tablespoons
In a grinder, make a smooth paste of green chili, Coriander, 1 tablespoon garlic, 2 tablespoons Refined oil, salt, almonds and coconut. Keep aside.
Heat rest oil in a pan, add the garlic and onion and sauté till golden brown. Add the chicken and sauté for 5 minutes. Now add the paste and water as required for the gravy. Cook covered till the chicken is fully done.
Lower the flame and stir in the cream. Garnish with fresh Coriander and cream, serve hot with rice or appam.