Ingredients
Vegetable ingredients
- ½ cup chopped Potatoes
- ½ cup chopped Carrot
- ½ cup small Cauliflower florets
- ¼ cup Peas
- ¼ cup green Lima Beans
Other ingredients
- 3 lb Chicken
- 4 green Chillies
- ½ cup chopped Onion
- 2 tbsp chopped Coriander Leaves
- ½ tsp ½ tsp Lemon juice
- 1 tbsp Ginger paste
- 1 tbsp Garlic paste
- 1 tbsp ground Coriander
- 1 tsp 1 tsp ground Cumin
- 1 tsp 1 tsp ground Black Pepper
- 1 Cinnamon stick
- 4 Cloves
- 1 Bay Leaf
- ½ cup ½ cup Coconut Milk
- ½ cup ½ cup Yogurt
- 1 tbsp Kewra Water
- ¾ cup oil
- 1 cup warm water
- 1 tsp Sugar
- Salt to taste
Instructions
- Heat oil in a pot and add Cinnamon sticks, Cloves, Bay leaf, and fry for 2-3 minutes. Add the onions and stir fry. After the onion is golden brown, add ginger and garlic paste and mix well.
- Add the powdered spices; Coriander, Cumin, Black pepper, and mix well. Add yogurt, stir and cover the pot until the water is reduced.
- Add chicken and mix well. When the chicken changes color, add salt to it.
- After cooking for 10 minutes, add the hard vegetables first; potatoes and carrots, and stir fry.
- After 5 minutes add Cauliflower, Peas, and Beans and fry.
- Add chilis, cover and cook for 10 minutes on medium-low heat. Add ½ cup warm water, mix and cover and cook for another 10 minutes.
- Then add coconut milk and sugar, and mix well. After 5 minutes of cooking in medium heat, add lemon juice and ½ cup of warm water.
- Keep cooking until the water goes down and the curry looks thicker. Add Kewra water, mix well and top it off with Coriander leaves.
- Serve warm with rice, pulao, or roti.
Nutrition
Serving: 275g | Carbohydrates: 35g | Protein: 30g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 632mg | Potassium: 443mg | Fiber: 2.2g | Sugar: 4g | Calcium: 61mg | Iron: 4mg
Tried this recipe?Let us know how it was!
