Coconut – 1, freshly grated
Whole chicken – 1, cleaned and cut in to curry sized pieces
Lime – 1/2
Ginger – 1 big piece, finely chopped
Coriander leaves – 1 whole bunch, chopped
Onions – 4, sliced
Garlic – 6 cloves, sliced
Oil as required
Salt as per taste
Grind to a smooth paste:
Turmeric powder – 1/2 tsp or
Whole turmeric – 1 inch piece
Red chillies – 12
Cashew nuts – 6
Cumin seeds – 1/2 tsp
Poppy seeds -1 1/2 tbsp
Garam masala – 1 tsp (optional)
Coriander seeds – 2 tbsp
1. Soak the grated coconut in 1/4 cup of lukewarm water. Extract the 1st thick milk.
2. Now, pour 1 glass of hot water to extract the 2nd thin milk. You may also use the mixer to take out the thin milk.
3. Add another 1/2 cup of lukewarm water and extract the 3rd milk. It is better to get grind and then extract.
4. Heat oil in a pan and add garlic, onions, coriander leaves and ginger. Stir fry.
5. Sprinkle the ground masala. Fry on medium flame for sometime. Cook till the raw smell is eliminated.
6. Add the chicken pieces. Fry over a low heat until the chicken is well browned.
7. Combine the 3rd milk. Cook it for a while. Next, stir in the 2nd milk and simmer for a few minutes. Add the coconut milk carefully since takes little time to get cooked. Do not pour any more of coconut milk if the water is more in the curry. Keep the lid open and allow the water to evaporate.
8.Once the chicken is cooked, remove from heat. It is better to keep sufficient gravy.
9. Combine lime juice.
10. Add the 1st extracted thick coconut milk. Do not boil after you mix the thick coconut milk.
11. Serve hot with rice or parathas.