Chicken Drumsticks & Potato Curry
|Turmeric powder||1⁄2 Teaspoon|
|Coriander powder||3 Tablespoon|
|Chili powder||2 Tablespoon|
|Drumsticks pieces||1 , cut into 2 inch long pieces|
|Potatoes||1 , cut into 4 pieces lengthwise|
|Shredded coconut||2 Tablespoon, made into a paste|
|Garlic||1 , made into a paste|
|Ginger||1 , made into a paste|
|Sombu||1 , made into a paste|
Heat some oil in a pan.
Add sliced onions and curry leaves.
Saute till it turns golden brown.
Put in the ginger garlic sombu paste.
Stir fry on low flame.
Add a little of the leftover masala water if required.
Cook for about 2 minutes or till the oil floats on the surface.
Sprinkle salt according to taste followed by chilli powder, coriander powder, turmeric powder.
Keep cooking for 2-3 more minutes, adding a little more of the masala water as and when needed.
Wait till you get an aroma and the oil separates from the masala.
Put in the chopped tomatoes.
Keep cooking till the tomatoes become soft and well cooked.
Combine the coconut paste.
Stir well so that the paste blends with the masala.
Add the drumsticks, potatoes and chicken pieces.
Pour enough water.
Mix thoroughly and cover with a lid.
Allow it to simmer for quite some time.
Wait till the vegetables and chicken pieces are sufficiently boiled and the gravy has thickened.
Extinguish the flame.