BEERAKAYA KODI KURA/ RIDGEGOURD CHICKEN CURRY - ANOTHER FAVOURITE FROM MUM-IN-LAW'S KITCHEN
My Tryst With Food And Travel
My Tryst With Food And Travel

BEERAKAYA KODI KURA/ RIDGEGOURD CHICKEN CURRY - ANOTHER FAVOURITE FROM MUM-IN-LAW'S KITCHEN
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Ingredients

  • 500 gms cut to medium sized pieces on the bone,
  • 1/2 inch stick,
  • 1 large finely chopped,
  • 2-3 chopped,
  • 2 medium size chopped finely,
  • 1 tbsp if you are using cashew nuts with it or
  • 2 tbsp otherwise,
  • 4 tbsp finely chopped,
  • 8 You can now add the Ridge Gourd and mix well with the gravy base.
  • 500 gms cut to medium sized pieces on the bone,
  • 1/2 inch stick,
  • 1 large finely chopped,
  • 2-3 chopped,
  • 2 medium size chopped finely,
  • 1 tbsp if you are using cashew nuts with it or
  • 2 tbsp otherwise,
  • 4 tbsp finely chopped,
  • 8 You can now add the Ridge Gourd and mix well with the gravy base

Instructions

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