Recipe by Ullorica (Ullabai) Fernandes
Ingredients:
1 kg chicken
1/2 coconut (to extract thin and thick coconut milk) - see notes
1 onion (sliced)
salt
oil/ghee
To fry and then grind:
2 tbsp coriander seeds
1 1/2 tsp jeera
4 pepper corns
7 Kashmiri chilies
1/4 tsp haldi/turmeric
2 tbsp grated coconut
2 big onions (sliced)
3 cloves garlic
ghee
Grind with the above:
amla size tamarind
Steps:
- In a pan, heat ghee.
- Fry each of the ingredients one by one. Cool and keep aside.
- Extract thick coconut milk and keep aside.
- Extract thin coconut milk and grind the fried ingredients and tamarind to a fine paste.
- In a vessel, heat oil/ghee.
- Add the sliced onion and fry.
- Add the chicken and half the ground masala and fry.
- Add salt and cook.
- Once the chicken is cooked, add the thick coconut milk and the rest of the ground masala.
- Bring to a boil. Switch off the gas.
- ENJOY!
Notes:
To make coconut milk with powder:
- In a glass, dissolve 3 tsp coconut milk powder with 1 cup warm water and keep aside (thin coconut milk)
- In another glass, dissolve 5 tsp coconut milk powder with 1 cup warm water and keep aside (thick coconut milk)