Recipe by Mildred (Milli) Fernandes
Ingredients:
1 1/2 kg chicken (cut in to small-medium pieces)
2 large potatoes (peeled and cubed)
salt to taste
2 tsp vinegar
To grind:
To dry roast, powder and then grind:
1 tbsp coriander seeds
1 1/4 tbsp jeera/cumin seeds
10 pepper corns
1" cinnamon
3 cloves
9 Kashmiri chillies
2-3 small round chillies/motwi mirsaang
1 cashew nut and 1 almond
To fry in oil before grinding with the above powdered spices:
5 heaped tbsp fresh grated coconut
4 medium onions (sliced)
2 green chilies
1" ginger
6 cloves garlic
1 tbsp oil
To grind with the above:
1 lime size tamarind or 1 1/2 tsp tamarind paste
6-7 stalks coriander leaves (chopped)
1 - 1 1/2 tsp turmeric powder
For seasoning:
2 tbsp ghee
1 medium onion (finely sliced)
Steps:
- In a large pan, dry roast the coriander seeds, jeera, pepper corns, cinnamon, cloves, Kashmiri chilies and round chilies. Once it cools, powder it in a dry spice jar and keep it aside.
- In the same pan, heat oil.
- Fry the coconut, onions, green chilies, ginger and garlic till light brown and aromatic.
- Grind together with the dry spices, coriander leaves, tamarind and turmeric. Add a little water as needed to grind.
- In a vessel, heat ghee.
- Add a sliced onion and fry till golden brown.
- Add the ground masala and fry for 5 minutes on medium heat.
- Add hot water according to desired consistency and bring to a boil.
- Add the chicken pieces, salt and vinegar. Boil for about 10 minutes.
- Add the potatoes and cook covered for 10 minutes till cooked. Switch off the gas and keep the cover partially open.
- ENJOY!