This is a traditional curry recipe, which is prepared by adding lots of fresh coriander leaves which is rich in taste. This is very simple and easy in preparation with less ingredients which goes as side dish with Biryani, roti, poori and rice. This curry is loved by every one. This curry was prepared in my granny’s house in Tumkuru, hence we call it “Tumkuru chopps”.

Preparation time – 10 min

Cooking time – 15 min

Serves – 5.

Ingredients :

Chicken – 1 kg

Green chili – 10 to 12

Garlic – 10 to 12 cloves

Ginger – 1 inch

Onion – 2nos (Cut into medium)

Coriander – 1 big bunch

Grated coconut – 1 cup

Turmeric powder – 1 tsp

Clove – 4nos

Cinnamon – 3 nos

Procedure :

Take a mixer jar add all the above ingredients ( except Chicken) and grind to a fine paste and keep aside.

Take a pressure cooker pan add little oil heat it when it is hot add chopped onion, fry it for a while and add chicken pieces mix it, Add salt to taste, cook till the water evaporates.

When chicken becomes dry add prepared masala paste and mix altogether for 5 min, add water see the consistency of the gravy ( if you want more gravy add more water, if you want a thick gravy add 1 cup of water). Close the lid of the pan and cook till the chicken is done, boil to a thick curry.

Serve with roti, puri, idili, dosa or as a side dish for Biryani / Rice.