Recipe Options


Ingredients:

  • 1 kg chicken
  • 1/2 cup coconut cream
  • tamarind pulp extracted out of (20 g) ball of tamarind
  • 2 tbsp cumin seeds-dry roast
  • 2-4 whole dried red peppers-dry roast
  • 2 tbsp coriander seeds-dry roast
  • 1 tbsp poppy seeds-dry roast
  • 3/4 cup grated coconut
  • 6 cloves garlic
  • 2 tsp chopped ginger
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 1/2 tbsp salt
  • 1 cup onions-chopped fine
  • 8-10 curry leaves
  • 1 cup tomatoes-grated
  • 2-3 green chillies-slit
  • 1/4 cup oil chopped coriander leaves-for garnish

Method:
Grind the coconut, garlic, ginger, and the roasted ingredients to a fine paste.
Heat oil, add the onions and the curry leaves and stir fry, till the onions are light brown.
Add tomatoes and stir fry till fat separates, and add the ground paste, garam masala, turmeric and salt, and stir fry till the mixture starts sticking to the pan a little.Add about 1 1/2 cups water and mix well.
When it comes to a boil, lower the heat and simmer for about 10minutes.
Add the coconut cream and tamarind pulp. Bring to a boil and then simmer for about 2 minutes.