Recipe by Rekha Suares
Ingredients:
1 kg chicken
3-4 tbsp oil or ghee
To fry and cook with the chicken
1 medium onion (sliced)
1 tsp ginger garlic paste
1-2 sprigs curry leaves
salt to taste
To grind:
1 tsp tamarind paste
1/2 tsp turmeric powder/haldi
1 tsp cumin seeds/jeera
1 cup fresh grated coconut (dry roast)
To fry in oil before grinding:
10 red chillies (7 byadgi, 3 round)
2 tbsp coriander seeds
1 medium onion (sliced)
1/2 tsp peppercorns
4 cloves
1" cinnamon
1/2 tsp fenugreek/methi seeds
4 cloves garlic
1/4 cup fresh grated coconut (dry roast)
1 sprig curry leaves
handful coriander leaves (chopped)
Steps:
- In a pan, heat oil.
- Add 1 onion and fry till translucent.
- Add the red chilies, coriander seeds, peppercorns, cloves, cinnamon, methi, garlic and fry.
- Add the fried ingredients to a mixie jar with the tamarind paste, turmeric, cumin seeds and grind to a fine masala.
- Dry roast the grated coconut till light brown and add to the ground masala. Grind once again for 10-20 seconds so it combines well, but do not make it a paste.
- In a vessel, heat oil or ghee.
- Add the sliced onion, curry leaves, ginger garlic paste, chicken, 1/2 tsp salt and 1/4 - 1/2 cup water. Let the chicken cook.
- Add the ground masala, 1/2 tsp salt and continue cooking for 5 more minutes.
- Dry roast 1/4 cup grated coconut with 1 sprig curry leaves.
- Add on top of the cooked chicken along with the coriander leaves.
- ENJOY!