Ingredients:
• Chicken – 1 small, about 800 gm, jointed
• Potatoes – 200 gm, peeled and cut into julienns
• Onion – 200 gm, sliced
• Coconut Milk – 300 ml
• Cloves – 4
• Cinnamon – 5 cm piece
• black pepper Corns – 1/2 tsp
• Poppy Seeds (khus khus) – 2 tbsp
• shajeera – 1/2 tsp
• chili powder – 1/2 tsp
• green chilies – 6 to 8
• Ginger – 2 cm piece
• Coriander leaves – 2 tbsp, chopped
• Curry leaves – few
• Ghee or oil 1/2 cup
• Lime juice – 2 tbsp
• salt to taste
Method:
- Powder all the ingredients from cinnamon to shajeera together.
- Add chili powder, green chilies and ginger, with little water and grind together to a paste.
- Mix the ground paste with coconut milk.
- (Use a carton of 200 ml thick coconut milk mixed with 100 ml water or grind 1.5 cup of grated coconut with water and extract 300 ml milk.)
- Mix in the coriander leaves and curry leaves.
- Add chicken and salt.
- Cook gently till the chicken is tender and gravy is thick.
- Lift out the chicken pieces from gravy.
- Heat oil or ghee in a kadai.
- Fry potato juliennes till golden brown.
- Drain from oil and reserve.
- Fry onions till golden brown and reserve.
- Add chicken pieces to the remaining oil and fry till well browned.
- Place chicken pieces on a serving dish. Cover with fried potato and onion.
- Heat the remaining gravy. Remove from fire.
- Add lime juice and pour over the chicken.
- Serve hot with steamed rice