Enameled cast iron skillet from @healthychoices_in
( because healthy eating requires not only healthy
ingredients but also a healthy cookware ).

INGREDIENTS

1.Chicken- 1 kg
2.Garlic-1tbsp, crushed
3.Ginger- 1tbsp crushed
4.Green chillies-3 crushed
5.Onions- 4 sliced
6.Curry leaves- 4 sprig
7.Salt- to taste
8.Coconut oil- 3 tbsp
9.Fenugreek Seeds- 1 tsp
10.Dry red chilly- 7 soaked & grounded
11.Shallots-5
12.Mustard seeds- 1 tsp
13.Vinegar- 2 tsp
14.Kashmiri chilly- 12 soaked & ground Fresh
15.Coriander seeds- 1 and1/2 tbsp, soaked & ground
16.Pepper corns- 1tsp soaked and ground
17.Cardamom-2
18.Fennel seeds- 1/2 tsp
Warm water- 2 cups

INSTRUCTIONS

Ground masala, soaked Kashmiri chillies, dry red chillies, coriander seeds, pepper corns, garam masala powder and shallots to a fine paste.

Then crush ginger, garlic and green chillies. Slice onions and keep it aside.

Heat a wide pan. Pour oil, add fenugreek seeds and mustard seeds, allow it to splutter. Now add in sliced onions, ginger, garlic, green chillies and curry leaves. Saute well on a medium low flame

Now add in salt and vinegar, stir it occasionally for 5 more minutes.Onion should turn soft and translucent. Cook on medium heat and when onions begin to change color to light brown, add ground masala. Combine well until the oil starts to separate and the raw smell of masala goes away

Then add washed and cleaned chicken pieces. Mix well, and keep the pan closed for few minutes on a very low flame. Adjust salt at

Add 2 cups of water and cook it on low flame until done.Then add cardamom and fennel seeds. When chicken is done the oil will float on top of the curry. Add curry leaves . Keep it for 30 minutes before serving. Serve it with rice or bhakri.

For more details about the enameled cast iron skillet
from @healthychoices_in do check my previous post