Ingredients: ½ kg chicken 2 tbsp oil 2 cups onion 1 cup cashew nuts 1 tbsp poppy seeds 3 tbsp shredded coconut ¼ cup water 2 tbsp oil 1 bay leaf 1 inch cinnamon stick 3 cardamom 3 cloves 10 black pepper corns 2 tsp…
- 2 cups roasted peanuts
- 1 cup sago/sabudana (soaked in water)
- 1 tbsp sugar
- 2 tbsp ghee
- 3 sliced green chillies
- 2 ½ cups diced potatoes (boiled)
- Coriander leaves for garnish
Begin by making the peanut powder. Roast peanuts for 4 to 5 minutes and grind to a powder consistency.
For the Khichdi, combine soaked sago, peanut powder, salt and sugar in a bowl and mix well.
In a pan, melt ghee and add sliced chilis and boiled potatoes. Mix for a minute until the potatoes are done. Add in sago mixture and stir on medium high heat. Cover the pan and let cook in low flame for 5 to 8 minutes. Garnish with coriander leaves and serve.
- ½ kg chicken
- 2 large onions
- 12-15 dried chillies
- 5 garlic cloves
- 2 tbsps ginger
- Cinnamon stick
- 6 cloves
- ½ cup malt vinegar
- 3 cups water
Begin by dicing the onions. Place it in the grinder with garlic, ginger, cinnamon, pepper corns, cloves, cumin seeds, turmeric, salt and dried red chillies. Add a few tablespoons of vinegar in between pulses to achieve the consistency of a fine paste. Set aside.
For the curry, pour water in the pan. Add chicken and mix in the spice paste. Cover lid and let it simmer for 20 minutes. Turn off the flame but keep the cover for another 15 minutes to allow the chicken and spices to rest and the fat floats on top.