Chicken Mulligatawny


chicken – 1 kg
oil – 2 tbsp
fennel – 1 tsp
fenugreek – ¼ tsp
curry leaves – few
garlic – 1 tbsp, chopped
ginger – 2 tsp, chopped
onion – ½ cup, chopped
cumin powder – 2 tsp
corriander powder – 2 tsp
black pepper powder * – 2 tsp or to taste
tomato puree – ¾ cup
salt – to taste

Clean and joint the chicken.
Heat oil, add fennel and fenugreek.
When they splutter add curry leaves, garlic and giger.
Fry for 1 minute.
Add anion and fry till golden brown.
Add all the powders and stir well.
Add tomato puree and 1-1 1/2 cup of water.
Add chicken and salt.
Cover and simmer till the chicken is cooked.
Serve with steamed rice.

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