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Glass vermicelli 1 packet Onion 1 large blended Boneless chicken tiny cubes 1 kg Green chilies 8 Coriander leaves half bunch Mint leaves ¼ bunch Ginger garlic paste 1 tsp Coconut milk powder 1 cup heaped Oil 1 cup Chili powder 1 tbsp Chana daal boiled 1 cup Gram flour 3 tbsp Spring onion finely chopped 1 cup heaped Fresh coconut ½ cup grated.
Recipe Method:
Soak noodles for 30 minutes, heat 1 cup oil add blended onion with ginger garlic paste, fry well add grinded green chilies, coriander and mint chatni, fry well add boneless chicken cubes with salt and chili powder, add 1 cup water cover and leave it till chicken tender, add in 1 cup boiled chana ki daal mix coconut milk with gram flour and 3 cups of water, add to the chicken mixture, stirring well when mixture boiling add soaked noodles add 1 cup thick coconut milk, cook for 10 minutes, serve with boiled eggs, spring onion chopped, fried garlic, lemon, chopped green chilies, fried onion and ginger julienne.
