Ingredients
Chicken breast- 1 lb skinless, boneless
Curry leaves- 10
To Grind
Gram dhal- 2 tbsp
Dried red chili- 3
Coriander seeds- 1tbsp
Cumin- 1tsp
Pepper- 1tsp
Cinnamon- 1"
Cloves- 2
Ginger garlic paste- 1tsp
Shredded coconut- 2tbsp
Method
- Dice chicken into small cubes and set aside.
- In a skillet, add 1tsp of oil and fry the "to grind" ingredients in the order listed. Add salt to the mixture and grind coarsely without adding any water.
- In a bowl, marinate diced chicken with ground mixture and refrigerate for 2 hours.
- In a non stick skillet, heat 2tbsp of oil and fry some curry leaves. Add the marinated chicken and saute for few minutes in high flame.
- When the chicken is well browned, cover the pan with a lid and reduce the flame. Cook for 10- 12 minutes without adding any water.
- When the chicken is well cooked, remove the lid and sprinkle 1 tsp of oil and toss well.
- In crease the flame and stir the chicken until well roasted.
- Serve with white rice and rasam.