Ingredients
Difficulty : Medium
Serves : 10
Cooking Steps
- 1Step 1: Cook the Chicken
- 2Heat oil in a pressure cooker.
- 3Add cardamom, cloves, and cinnamon. Sauté for a few seconds.
- 4Add sliced onions and cook until soft.
- 5Add tomatoes, green chillies, salt, and a little water. Mix well.
- 6Close the lid and pressure cook for 6–7 whistles.
- 7Open the pressure cooker and simmer until the water reduces slightly.
- 8Add ginger-garlic paste.
- 9Mix well and cook for 2-3 minutes until the raw aroma disappears.
- 10Add garam masala,chicken and coriander leaves. Mix well.
- 11Close the lid and cook for 2 whistles.
- 12Open the pressure cooker and check that the chicken is cooked well.
- 13Step 2: Prepare Coconut Milk
- 14Break and grate the coconut.
- 15Add the grated coconut and a little water to a mixer jar.
- 16Blend well and strain.
- 17Collect the coconut milk in two bowls and keep aside.
- 18Step 3: Prepare Nut Paste
- 19Add almonds, cashew nuts, coconut milk powder, and a little water to a mixer jar.
- 20Blend into a smooth paste.
- 21Keep aside.
- 22Step 4: Boil the Macaroni
- 23Bring water to a boil.
- 24Add cardamom, cloves, oil, and salt.
- 25Add macaroni and cook until 80% done.
- 26Drain and keep aside.
- 27Step 5: Final Cooking
- 28Transfer the cooked chicken to a large cooking pot.
- 29Add the prepared coconut milk and nut paste.
- 30Mix well and bring to a gentle boil.
- 31Add the boiled macaroni and combine thoroughly.
- 32Cook until everything is well coated and heated through.
- 33Serve hot and enjoy your rich and creamy Coconut Chicken Macaroni.
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