Ingredients:

• 1 kg – Chicken
• 1/2 kg – Potatoes
• Salt
• Ground masala:
• 2 – Onions
• A little Tamarind
• 1 tsp – Turmeric/ Haldi
• 1 tsp – Jeera/ Cumin seeds
• 6 – Cloves
• 6 – Pepper Corns
• 1 stick – Cinnamon
• 1 pod (whole) – Cardamom
• 6 – Medium green chillies, minced
• 1 – Ginger, minced
• Mint leaves
• 4 tbsp – Ghee
• 1 – Onion (for seasoning)
• A little Vinegar for taste
• 3 cups – Water

Method:

1. Clean, wash and cut the chicken into small pieces.
2. Boil the potatoes, peel the skins and cut them into pieces.
3. Grind the ingredients set aside for grinding.
4. Pour 2 tbsp of ghee in a vessel, put the meat pieces and allow them to cook in their own juices.
5. Stir the pieces and when it turns dry, add 2 cups of water and cook till tender.
6. Meanwhile in another handi, fry one sliced onion in 2 tbsp of ghee.
7. Then add the masala to the fried onion and continue frying.
8. When the masala is fried, put the meat vessel contents in the seasoning vessel and add masala water, vinegar and salt and cook.
9. Add the potato pieces and boil till the curry is fully cooked.
10. Recipe Courtesy: Mangalorean Recipes