Ingredients:

• 1 kg – chicken, skinned and cut into pieces
• 1 cup – Coconut Milk
• 1/4 cup – coconut, fresh
• 1 tbsp – green chillies, chopped fine
• 2 tsp – Ginger Garlic paste
• 1 tsp – Turmeric powder
• 1 tsp – Kashmiri chilli powder
• 1 tbsp – Tamarind pulp
• Coriander leaves to garnish
• 2 – Red Chillies
• 1 tbsp – oil
• 2 tsp – salt

Method:

1. Place the coconut in a dish and cook uncovered at high for 3 minutes. Grind to a paste along with green chillies. Put the oil and red chillies in a dish and cook covered at high for 1 minute.
2. Add the ginger garlic paste , mix well, then add the chicken.
3. Mix well to coat, cook covered at high for 10 minutes.
4. Add the coconut paste, chilli powder, turmeric, salt and 1 cup hot water.
5. Cover and cook at 70% for 10 mins, adjusting consistency.
6. Add tamarind pulp and coconut milk, cook covered at 70% for 5 minutes.
7. Serve immediately and garnish with coriander leaves.

Recipe courtesy of Vidya Keralikar