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Making low cholesterol Indian Manglorean style Chicken curry CORI Roti
from: Rodrigo Ingredients
- 1 kg chicken
- 2 tbs vegetable oil
- 1 ts fenugreek seeds
- 1 ts mustard seeds
- 8-9 curry leaves
- 2 onions finely chopped
- 2 tomatoes skinned and chopped
- 1 tbs ginger-garlic paste
- 3 green chilies slit lengthwise
- 1 ts red chili powder
- ˝ ts cumin seeds
- 1 ts ground coriander
- ˝ ts turmeric powder
- 1 ts freshly ground black pepper
- 30 gms seedless tamarind soaked in 50 ml water for 20 minutes and sieved
- 750 ml low fat milk
- A handful of coriander leaves chopped
- Salt to taste.
Preparation of Low Cholesterol Chicken Curry
Put chicken into a pan with 500 ml of water, bring to a boil and cook for 30 minutes. In a separate pan, heat the oil and add fenugreek and mustard seeds and the curry leaves and let them splutter. Add the onions and stir constantly, until golden brown.
Add tomatoes, ginger-garlic paste and the chilies and sauté for 3-5 minutes. Add the cooked chicken and dry spices- red chili powder, cumin seeds, ground coriander, turmeric and black pepper and stir on a low heat. Add salt, tamarind and soaked jaggary. Add the milk and boil for 5 min.
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