Chicken Salna / Chicken Curry Recipe

Time to make – About 30 mins

Chicken – 2 pounds [ Fresh bone in chicken gives better flavor ]

Coconut milk – 1 8 oz Can

Chicken broth – 1 8 oz Can

Red big onion – 1

Ripe medium size Tomato – 1

Green Chillies Slit open – 2

Curry Leaves – 5

Mint Leaves – 6

Corriander Leaves – Garnish

Garlic paste – 1 tsp

Ginger Paste- 1 tsp

Chilli Powder – 1 tsp

Corriander Powder – 2 tsp

Turmeric powder- 1/2 tsp

Cardamom – 2

Clove Powder -1/2 Tsp

Cinnamon stick – 1 inch

Cumin seeds – 1/2 Tsp

Fennel seeds – 1/2 Tsp

Bay leaf – 1

Oil – 2 Tsp

Salt – To taste

Method:

Heat oil in a frying pan.

Add Cumin seeds, Fennel seeds, Bay leaf, Cinnamon stick, cardamom, curry leaves. Saute.

Add sliced red onion and saute until golden brown.

Add ginger and garlic paste. Saute for another 1 minute in medium heat.

Add chopped tomato and cook for 2 mins covered. You find all the ingredients to be soft and mushy.

Add Chilli powder, corriander powder, turmeric powder, clove powder, slit green chillies, salt. cook

for 1 min

Add the Chicken, cover and cook for another 5 mins.

Now add the chicken broth and coconut milk and mix well. Cook covered for 10 mins.

Add corriander leaves, mint leaves.

Curry ready.. serve it hot.

Can be served with Naan Bread, Plain white rice, Brown rice or Rice pilaf