Chicken Parts (liver and heart): 800gms
Onion: 1 big
Tomato: 1 small (half of one, if big)
Green Chilli: 3
Ginger: 2” piece
Garlic cloves: 7
Turmeric powder: 1tsp
Chilli Powder: 2tbsp
Coriander powder: 1tbsp
Garam Masala: 1tbsp
Curry leaves: few
Coriander leaves: few
Coconut Oil: 4-5tbsp
Method of Preparation
In a pan add the cut, washed and drained chicken parts.
Add in chopped onion, tomato, green chilli, crushed ginger and garlic, turmeric powder, chilli powder, coriander powder, garam masala, salt, 2 tbsp coconut oil and curry leaves.
Mix well with hand.
Add ½ cup water to it and keep on flame.
When boils low the flame and cook until it is cooked and gravy is thick.
Switch off the flame, add in balance coconut oil, curry leaves and coriander leaves and close with a lid for 5 minutes so that the fresh aroma gets all over the gravy.
Serve hot with chappathi, roti, rice,..