Ingredients:

• 1 kg – chicken, cut into medium pieces
• 2 tsp – ginger-garlic paste
• 4 – Green chillies
• 1 cup – chopped Coriander leaves
• 1 tsp – Cumin seeds
• 2 – Cloves
• 2 – Cardamoms
• 2 – Cinnamon
• 1/2 tsp – Turmeric powder
• salt to taste
• 3 tbsp – oil
• 1/2 cup – Coconut paste
• 3 – Potatoes (peeled, washed and cut into quarters)

Method:

1. Grind the green chillies, coriander leaves, coconut, cinnamon, cloves, cardamom and cumin seeds to a smooth paste in a blender.
2. Heat oil in a pan and fry the onions till golden brown.
3. Add the chicken, ginger-garlic paste, turmeric powder and fry for some time.
4. Add the masala paste, salt and mix well with the chicken.
5. Keep frying on low heat until the oil separates from the masala.
6. Add the potatoes, sufficient water and cook for 15 minutes or until the chicken is cooked.
7. Serve hot with ghee rice.
8. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White