Inchi Curry (Ginger Curry)

Ingredients: Ginger : 2 piece Small onion

Green Chilly : 3 Mustard : one pinch

Red chilly powder : 1 tbsp Turmeric

powder : 1/4 tsp Kodampuli[cocom] : 1

flake[sliced] oil : 3 tsp Salt and curry

leaves required Method: Heat the oil and

split the mustard. Sauté the small onion

slices, green chilly, ginger and curry leaves. Keep the flame
low and chilly powder, turmeric salt. Add a cup water and Kodampuli. Stir it and
thicken the gravy. Ginger curry ready to
serve

Chicken Korma

Ingredients :

2 kg - Chicken pieces
1tsp - Turmeric powder
2 tsp - Garam Masala
100gms - Ginger-garlic paste
50gms - Green chilli paste
2 tsp - Coriander powder
1 kg - sliced onions
500gms - Yogurt
1 cup - Water
100gms - Grated Coconut
1/2 tsp - Pepper powder
300 ml - oil
1 sprig - Chopped mint leaves
1 sprig - Chopped coriander leaves
Salt to taste

Instructions :

Marinate chicken pieces in turmeric powder, garam masala, ginger-garlic paste and green chilli paste, coriander powder and salt for 10 minutes.
Heat oil and fry onions till golden brown. Add marinated chicken pieces and mix well.
Stir well by adding yougurt and water. Add coconut pieces, pepper powder, chopped coriander and mint leaves.
Cover and cook till done. Serve hot.