gpreethi83

Chicken Keema Balls gravy / Chichen Kola Urundai Kuzhambu

Ingredients:
250 gms Minced Chicken
2 Tbsps Roasted Besan (Gram Flour)
½ cup Onion – (Very finely chopped almost like minced meat)
½ tsp Garlic Paste
¼ tsp Red Chili Powder
1 tsp Green Chillie – (Very finely chopped)
2 – 3 tsps Chopped Coriander Leaves
¼ tsp Garam Masala Powder
To taste Salt
For Gravy:
4 – 5 Tbsps Onion Paste
1 tsp Ginger Paste
½ tsp Garlic Paste
½ cup Tomato Puree
2 Bay Leaves
½ tsp Cumin Seeds
½ tsp Red Chili Powder
½ tsp Turmeric Powder
½ tsp Coriander Powder
½ tsp Garam Masala Powder
1 cup coconut milk (Optional)
2 Tbsps Oil/Ghee
To taste Salt
Coriander Leaves – for garnish
Steps:

1. Assemble all the ingredients mentioned under Kofta. Make small balls and keep aside.
2. In a pan/kadahi heat oil or ghee and add bay leaf, cumin seeds. As they starts crackling add onion paste, ginger paste and garlic paste and cook unless all starts separating
3. Mix in tomato puree, salt, turmeric powder, red chili powder and coriander powder and cook the masala on medium flame for 3-4 minutes or till the oil starts to separate from the masala.
4. Add water and bring the gravy to a boil. Keep in mind that the gravy would be not very thick neither runny.
5. lDrop in keema balls, gently mix and give it a final boil. Allow boil for 10 minutes. Let the keema balls float in the gravy.
6. Add garam masala and Freshly ground coconut milk.Garnish with chopped coriander.
7. Serve with Dosa or Roti or rice