Ingredients:

• 1kg – chicken, cut into medium-sized pieces
• 3 – onions, chopped finely
• 2 – large tomatoes, chopped
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• 1 tsp – coriander powder
• 1 tsp – Turmeric powder
• 1/2 cup – grated Coconut
• salt to taste
• 2 tsp – chopped Coriander leaves
• 2 tsp – chopped Mint leaves
• 3 tbsp – oil
• 2 tsp – chilli powder

Method:

1. Grind the coconut and half the onions to a smooth paste.
2. Heat oil in a pan and fry the remaining onions until golden brown.
3. Add the coconut-onion paste and fry for about 5 minutes on low heat.
4. Add the chilli powder, ginger paste, garlic paste, coriander powder, turmeric powder, and tomatoes, and keep frying until the tomatoes are reduced to pulp.
5. Add the chicken and mix well.
6. Add salt, 2 cups of water, mint, and coriander leaves, and simmer until the chicken is cooked well and the gravy is thick.
7. Serve hot with rice or chapati.
8. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White