Vegetable Chicken Curry

by Sandy · Published November 11, 2012 · Updated August 11, 2020

1. Carrot – 2

Beans – 5

Beetroot – 1

Potato – 2

Cauli flower – 1 small sized

Green peas – 2 big spoons

2. Green chillies – 6

Ginger – 1 small piece

Garlic – 5 cloves

3. Coconut scrapped – ½

4. Coriander powder – 2 small spoons

Chilli powder – 1 small spoon

Turmeric powder – 1/2 small spoon

Garam masala powder – 1 small spoon

5. Onion chopped – 2

6. Tomato chopped – 2

7. Mint leaves – 4 stems

Curry leaves – 1 stem

8. Salt– as per taste

9. Coconut oil – 2 small spoons

Chop all vegetables of ingredients 1 to small square pieces and cook well.
Make a fine paste of ingredients 2
Heat pan and fry coconut till dark reddish colour.
When it’s fried well add all powders of item 4 and stir well. Put the flame off. Keep stirring for a minute or two.
Allow it to cool and make a fine paste.
Heat coconut oil in the pan and sauté items-2 paste till it losses its bad smell. Then add onions and sauté again.
When onions are cooked, add tomatoes and cooked vegetables and saute for a few minutes.
Add salt and coconut paste.
When water is evaporated and curry becomes thick, add mint and curry leaves.
Read a few more chicken curry/side dish recipes. Here is the page link. Click on the images in the gallery to read.