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Before you jump to Karnataka Style Chicken Curry With Kabuli Chana/Chickpeas recipe, you may want to read this short interesting healthy tips about Ways To Live Green Plus Save Money In The Kitchen.

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As you can see, there are many little elements that you can do to save energy, as well as save money, in the kitchen alone. Green living is something we can all accomplish, without difficulty. It’s related to being practical, usually.

We hope you got benefit from reading it, now let’s go back to karnataka style chicken curry with kabuli chana/chickpeas recipe. You can have karnataka style chicken curry with kabuli chana/chickpeas using 20 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to prepare Karnataka Style Chicken Curry With Kabuli Chana/Chickpeas:

1. Provide 1 kg Chicken (Bone-in)
2. Prepare 1 Cup Kabuli Chana/Chickpeas
3. Provide 3 Medium onions (Finely chopped)
4. Prepare 1 Large tomato (Finely chopped)
5. You need 2 Tbsp Fresh coconut (Grated)
6. You need 1 tablespoon Poppy seeds
7. Use 2 Tsp Red chilli powder
8. Take 2 Tsp Roasted black pepper powder
9. Prepare 1/4 Tsp Turmeric powder
10. Provide 10 Curry leaves
11. Get 12 Cloves garlic (chopped)
12. Take 1 Inch Ginger (chopped)
13. Get 4 Green chilies (slit)
14. Use 1 Inch cinnamon stick
15. Use 4 Cloves
16. You need 2 Bay leaves
17. Get 2 star anise
18. You need 4 Tbsp cooking oil
19. Get 1 Tbsp desi ghee
20. Provide As per taste Salt

Steps to make Karnataka Style Chicken Curry With Kabuli Chana/Chickpeas:

1. Soak the Kabuli Chana/Chickpeas in boiling hot water for an hour. Keep covered.
2. Pressure cook the Kabuli Chana/Chickpeas with 2 teaspoons Salt for 15 minutes on high. Let the pressure release on it’s own. Set aside.
3. Dry roast the Poppy Seeds over medium-low heat. - Once the poppy seeds are roasted, add in the cloves, cinnamon and roast them well. Turn off the heat and set it aside.
4. Heat 2 Tablespoons Oil in a large Nonstick Skillet. - Sauté the Onions until golden followed by the Ginger & Garlic Paste.
5. Add the grated coconut and sauté until it turns light brown. Add the chopped tomatoes. Cook until mushy. Turn off the heat.
6. Grind the roasted spices to a powder in a small Dry Grinder Jar. Combine it with the wet mixture, grind to a smooth paste along with some water. Set aside.
7. Heat the remaining 2 tablespoons oil in the same Skillet. - Tip in the bay leaves & the star anise.
8. Roast the chicken for about 5 minutes over medium heat. - Add the turmeric powder, salt, red chilli powder, black pepper powder, green chilies and curry leaves.
9. After 5 minutes of roasting the chicken, add the ground masala (onion coconut & spices paste) and give it a stir.
10. Check the seasoning and add boiled kabuli chana.
11. Cook covered over low heat until the chicken is tender.
12. Add 1 tablespoon desi ghee and garnish with curry leaves.
13. Serve with hot Ghee Rice or Kerala Parota.
14. Enjoy!

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