Swetha’s Cookbook

Koli Parital

Koli partial is a recipe from tamilnadu.In this south Indian recipe we are not using chillipowder, instead of chilli powder we are using greenchillies and also coconut. For the first time I tried this chicken recipe, and I thought of blogging if it comes out well. Because, I never used fresh coconut in chicken and I have a doubt weather it tastes good or not. Generally I taste all dishes at the end of preparation for checking weather all ingredients are sufficient are not. When I tasted this recipe it was awesome and I can’t stop with one chicken piece and kept on eating 4 to 5 pieces continuously hope the same will happen with you when you prepare this dish. It is very easy to prepare and can prepare in no time.

ingredients:

Ginger garlic paste-3tsp
Chicken (boneless from legs)-250grams (cut into bite size pieces).
Fresh Coconut-1/2 coconut
Greenchillies (coarsely ground)-3 1/2tsp
Mustard seeds-1/2tsp
Tomato (medium)-1(finely chopped)
Coriander leaves-1 fist (finely chopped)
Curry leaves-2springs
Salt-to taste
Oil-2tbsp

Pre-Process:

1. Remove balck skin of coconut and cut coconut into small pieces and grind it into fine powder,While grinding don’t add water, else coconut will become paste instead of powder.
2. Make a coarse paste of greenchillies in grinder/blender.

Koli Parital1

Procedure:

1. Heat oil and add mustard seeds and let it pop.
2. Add ginergarlic paste and fry 30 seconds or more till raw smell goes away.
3. Add chicken, salt and mix nicely and cook till all water from chicken goes away.
4. Once water from chicken goes away add in tomato pieces and cook for 5 minutes till tomato is mashed nicely.
5. Add greenchillies paste and mix and add coconut powder and mix nicely.
6. Add curry leaves and coriander leaves and mix well and cook till chicken is done.
7. Finally check for salt and add salt if required.
   

Serving ideas:
Goes well with rice.