Serves 5
INGREDIENTS:
- Chicken- 10 pieces
- Grated coconut- 1/4 cup
- Medium sized onions- 3 finely chopped
- Medium sized tomatoes- 2 cubed
- Ginger- a two inch piece , finely grated or chopped
- Garlic- 4-5 pods finely grated or chopped
- Green Chillies- 3 finely chopped
- Spices- 2 cloves, 2 whole pepper, and an inch cinnamon piece.
- Curry leaves- to garnish
- Coriander powder- 3 tablespoons
- Turmeric powder- 1 tablespoon
- Red chilly powder- 2 tablespoon
- Salt- as needed
How to prepare:
Wash and clean the chicken pieces . Marinate with turmeric powder, red chilly powder and salt and keep aside for one hour.
Step 1: Masala preparation
Heat a tablespoon oil in a kadai and roast coconut , 2 tablespoon chopped onions , 1 tablespoon ginger, and a tablespoon garlic . Fry till it turns yellowish and then light brown. Add 1/2 tablespoon turmeric powder and saute well till the mixture becomes brown , add 1 tablespoon red chilly powder and 2 tablespoon coriander powder. saute well till the mixture becomes dark brown. Remove from flame and let it cool. When it reaches room temperature , grind the mixture in a blender till a smooth paste is formed. You can add 3 tablespoons water to let it grind well. Close the masala and keep aside till the gravy is made.
Step 2: Gravy preparation
Heat 3 cups water in a thick bottomed pan, add the spices, 2 thinly sliced onions, 2 tomatoes, 1 tablespoon ginger , 1 tablespoon garlic ,chopped green chillies, 1/2 tablespoon turmeric powder, 1 tablespoon red chilly powder , 1 tablespoon coriander powder and salt . Cook till done. Add the masala paste and mix well. cook till the masala is incorporated into the gravy. Add the cleaned Chicken pieces into the gravy and let it cook till done. Cover and cook in low flame, stirring at intervals.
Step 3 : Seasoning
Fry 1/4 cup sliced onions in ghee till it becomes crispy and brown. Add curry leaves to this mixture . Add it to the gravy and mix well.
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