Add 1/4 tsp tumeric/haldi pwd, 1 tsp corriander seeds/dhania pwd, 1 tsp red chilli pwd, 1/2 tsp garam masala pwd and 1/2 tsp black pepper pwd and saute a bit.

 

Chicken Marinade:

Mix 2 tbl spn of curd/yogurt with 1 tsp ginger and garlic paste, 1/2 tsp red chilli pwd, 1/4 tsp haldi/tumeric pwd and 1/2 tsp corriander seed/dhania pwd.

Marinade the chicken with the curd mixture for a minimum half hour.

 

Cut a potato into small cubes, and add it, also add the marinaded chicken. Mix well. Pour 1/2 a cup of water and let it simmer for 15-20 mins.

Seperately mix 3 tbl spns of coconut milk pwd with a mug of hot water to get coconut milk or if you are using boxed/tinned coconut milk use about a mug of coconut milk. Add it to the above curry, and simmer for 2-3 mins.

 

Tempering/tadka:

In a tempering/tadka ladle take 1 tsp sunflower oil, once it heats up add 1/4 tsp rai/mustard seeds, 2 broken dry red chillies, 10-15 curry leaves and 1 chopped tomato, saute for 4-5 mins and add to the above curry. Boil for 2-3 mins and it's done! Goes best with appams, you can also have it with rice or bread.

 

Mutton Stew: (Recipe from my sister Roopa, which she got from her friend, Samantha)

In a pressure cooker, take 1 tsp sunflower oil, add a two inch long cinnamonstick/dal chini and 4-5 slit green chillies, give your cooker a good shake, so that the flavour of the cinnamon gets into the oil and the oil spreads throughout the base of the vessel.

Add 2 chopped onions, 1 tsp ginger and garlic paste and cook for 2 mins, on a medium flame.

Add chpped vegetables such as beans, carrot, potato and add to the cooker, and give it a good stir.

Add 1/2 kg mutton/lamb and 1 maggi chicken cube and 1/2 a cup of water and salt to taste. Mix well and close the cooker with the lid. Let it simmer on low flame till the cooker releases 6-7 whistles. When the cooker lid is ready to be opened, open it and add 1 mug coconut milk, give it a stir and serve with home-made dosa's, steamed rice or bread.ut