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