• The amount of black pepper in Indian chicken curry is more than usual. If you do not like to eat more black pepper then you can reduce the amount of it.
• Indian chicken curry is used to make spices like spices like black pepper. If you want to eat more spicy then you can use red chillies.
• The amount of chicken in Indian chicken curry has been kept by us, but if you have more food you increase its volume but increase the amount of all the ingredients in the same proportion.
• If you have less time then prepare the spices and simultaneously add the pieces of chicken to the boil and boil it. By which it will have to give less time to cook it and the taste will remain intact.

image source: google

Material

• 400 g chicken
• 5 onions finely cut
• 7 tomatoes cut
• ½ cup coconut
• 8 curry leaves
• 2 teaspoons fennel
• 2 Tej Patta
• 2 cycles flower
• 4 small cardamom
• 2 teaspoons garlic paste
• 2 teaspoons ginger paste
• 1 teaspoon grated ginger
• 4 teaspoon black pepper
• ½ cup coconut oil
• ½ cup coriander leaves finely chopped
• Salt to taste

Method

Step 1

Put one pan on flame and heat it on medium flame and add chocolate flowers, teaspoons, ginger, curry leaves, cardamom and black pepper and roast them for 1 minute. Now mix coconut in it and run it for 1 minute while roasting the mixture. Now take it out of the pan and cool it first and then beat it till it becomes a smooth powder in the mill. Our Chicken Curry Masala is ready.

Step 2

Now put the same pan on medium flame and pour coconut oil. Now add onion, fennel and chicken pieces and cook it while running in the middle. Now mix the pre-prepared Masala Masala and put it in a paste of lemon juice. Add roasted tomatoes for 1 minute. Add some water to it and cover it and cook for 15-20 minutes and close the flame. Kerala Chicken curry is now ready. Garnish it with coriander leaves and serve it with bread or rice.