Ingredients:

• 1 kg – chicken, cut into medium-sized pieces
• 3 – onions, chopped finely
• 2 – large tomatoes, chopped
• 2 tsp – ginger-garlic paste
• 1 tsp – coriander powder
• 1 tsp – Poppy Seeds (khas khas), optional
• 1 tsp – Turmeric powder
• 1/2 cup – grated Coconut
• 1/2 tsp – spice powder or Garam Masala
• salt to taste
• 2 tsp – chopped Coriander leaves
• 2 tsp – chopped Mint leaves
• 3 tbsp – oil
• 2 tsp – chilli powder
• 2 tbsp – Curd

Method:

1. Grind the coconut, poppy seeds 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 ground paste and fry for about 5 minutes on low heat.
4. Add the chilli powder, ginger-garlic paste, spice powder (garam masala powder), coriander powder, turmeric powder and tomatoes and keep frying until the tomatoes are reduced to pulp.
5. Add the chicken and curd and mix well.
6. Add salt to taste and 2 cups of water, mint and coriander leaves and simmer until the chicken is well cooked and the gravy is thick.
7. Serve hot with rice or chapatti.
8. Recipe Courtesy: Anglo-Indian Recipes

Recipe courtesy of Bridget White