Ingredients:
• 1 kg – chicken, cut into 12-14 pieces
• 1/2 tsp + 1/2 tsp – Turmeric powder
• 1/2 tsp – salt
• 250 ml – thin Coconut Milk
• 100 ml – thick Coconut Milk
• 1 tbsp – oil
• 2 pieces (1 inch each) Cinnamon
• 2 tsp – Fennel seeds
• 2 sprigs Curry leaves
• 3 large onions, sliced finely
• 2 tbsp – thick ginger-garlic paste (fresh and homemade)
• 1 tbsp – Red Chilli powder
• 1 tbsp – coriander powder
• 3 large tomatoes, chopped
• Extra salt to taste (or 1 tsp)
• 1 tsp – thick Tamarind paste (or to taste)
Method:
- Wash and clean chicken pieces. Drain out water thoroughly.
- In a wide bowl, marinate drained chicken pieces with turmeric powder and salt. Keep aside for half an hour.
- Heat oil in a heavy pan. Add cinnamon and fennel seeds. Fry on low heat until fragrant.
- Add curry leaves, saute them, then add onions. When they turn golden brown, add ginger – garlic paste, red chilli powder, coriander powder and turmeric powder. Saute for 2 minutes, add chopped tomatoes and saute till tomatoes are well blended.
- Add marinated chicken pieces and salt and fry until oil rises on top.
- Pour thin coconut milk over the chicken and cook, covered, on low heat.
- When the chicken is tender, add thick coconut milk and thick tamarind paste.
- Simmer for 5 minutes and remove from the heat.
- Serve with plain rice, variety rice, chapati, parotta etc.
- Recipe Courtesy: Niya’s World
Recipe courtesy of Niya