Ingredients Serving: 4

500 grams curry cut chicken
1/3 cup Thick coconut milk
lemon sized tamarind
3 tbsp oil
1/4 teaspoon turmeric
1 onion finely chopped
half teaspoon salt
1 cup water
1 sprig curry leaves
Few curry leaves fried to Garnish
Salt to taste
To roast and grind
2 tbsp ghee
one small onions sliced
4-5 garlic cloves
1/2 cup grated coconut
1/4 teaspoon fenugreek seeds
7-8 byadagi or dry Kashmiri red chilli
1.5 teaspoon coriander seeds
1 teaspoon black peppercorns
1 inch cinnamon stick
3 cloves
Cumin seeds 3/4 teaspoon

Instructions

SOAK TAMARIND IN 1/4 CUP WATER FOR 20 MINUTES. SQUEEZE PULP AND DISCARD THE WASTE
MARINATE CHICKEN WITH TURMERIC AND 1/2 TEASPOON SALT FOR 20 MINUTES
ROAST FENUGREEK SEEDS UNTIL GOLDEN BROWN
ADD DRY SPICES, ROAST OVER LOW HEAT UNTIL AROMATIC. KEEP IT ASIDE
IN SAME PAN, MELT GHEE, ADD ONIONS AND GARLIC. SAUTE UNTIL ONIONS ARE TENDER
ALLOW THE MIXTURE TO COOL COMPLETELY
GRIND COCONUT WITH SPICES AND ONIONS, GARLIC AND ADEQUATE WATER TO FORM SMOOTH PASTE
HEAT OIL IN A PAN, ADD ONIONS AND SAUTE UNTIL GOLDEN BROWN
ADD MARINATED CHICKEN. STIR FRY ON HIGH HEAT FOR 2-3 MINUTES
COVER AND COOK FOR 5-6 MINUTES, STIRRING OCCASIONALLY
ADD GROUND PASTE, CURRY LEAVES AND SALT. MIX WELL
COVER AND COOK FOR 8-10 MINUTES STIRRING OCCASIONALLY
ADD WATER AND TAMARIND PULP. CHECK FOR SALT. MIX WELL
COVER AND COOK UNTIL CHICKEN IS COOKED
ADS COCONUT MILK AND STIR. SWITCH OFF. DO NOT COOK AFTER ADDING COCONUT MILK
GARNISH WITH FRIED CURRY LEAVES AND SERVE HOT WITH RICE, DOSA OR CHAPATI

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Aug-28-2024

Smith Sophia Aug-28-2024

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