Pressure cook the chicken pieces with turmeric and 1 tbsp of ginger and garlic paste, until the chicken is 3/4 done. Heat enough oil in a kadai, add the cinnamon, cardamom, cloves and sombhu. When the aroma rises add 1tbsp ginger and garlic paste, fry for few mins until the raw smell leaves, now add the coarsely ground masala paste and fry until the masala is cooked and oil separates. Now add the cooked chicken pieces and finely ground coconut paste, add enough water and season with salt. Bring the mixture to boil and simmer for 5mins. Check the seasoning and finaly add the curry and coriander leaves. Serve hot
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|Serving Size: 1 Serving (175g)|
|Recipe Makes: 4|
|Calories from Fat: 152 (58%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 46.9mg||14 %|
|Sodium 155.6mg||5 %|
|Potassium 559.7mg||15 %|
|Total Carbohydrate 18.1g||5 %|
|Dietary Fiber 7.7g||31 %|
|Sugars, other 10.4g|
|Protein 14.9g||21 %|
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Calories per serving: 262
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