Halwai November 23, 2017

Ingredients:

• Masalas to be Ground:
• 20 to 25 pepper Corns
• 3 tbsp – Coriander seeds
• 1 big piece of Cinnamon stick
• 3 to 4 Cloves
• 2 to 3 Cardamoms
• 1 tbsp – oil
• Others:
• 1 kg – Chicken (boiler, cut into medium-sized pieces)
• 2 big Potatoes (each Potato cut into 4 pieces)
• 2 medium sized Onions
• 3 Green chillies (finely chopped)
• 1.5 piece – Ginger (finely chopped)
• 8 to 10 flakes Garlic (coarsely crushed)
• 8 to 10 Curry leaves
• 1/2 cup – water
• 1/2 – grated Coconut
• 3 tbsp – oil
• salt to taste
• For Tempering:
• 2 tbsp – Coconut oil
• 1 small Onion (finely chopped)

Method:

  1. Roast the masalas to be ground in oil in a pan, till they are dark brown in colour.
  2. Grind the masalas into a smooth paste with little water. Keep aside.
  3. Clean and wash the chicken pieces.
  4. Marinate the chicken and potatoes in the ground masala paste and some salt.
  5. Keep aside for 20 minutes.
  6. Heat oil in a heavy bottomed vessel Add finely sliced onions, green chillies, ginger and garlic.
  7. Fry them on a low flame till the onions are golden brown in colour.
  8. Add the marinated chicken with curry leaves to the onions.
  9. Mix well. saute for 5-7 minutes.
  10. Add half cup of water, salt to taste and cook on a low flame, covered with a lid having some water in it.
  11. Meanwhile dry roast the grated coconut in a non-stick pan till the coconut turns brown in colour.
  12. Grind to a very smooth paste with little water. Keep aside.
  13. Cook chicken till it is tender.
  14. Once the chicken is done, add the kept aside coconut paste and mix well.
  15. Give it a boil. Remove from gas.
  16. For Tempering:
  17. Heat oil in a small pan, add finely chopped onion.
  18. Fry the onion till it is golden brown in colour.
  19. Add this tempering to the prepared chicken.
  20. Serve with chapattis, bread or rice.

Recipe courtesy of Anita Raheja