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| Ingredients |
| Chicken, cut into pieces - 1kg |
| Coconut, grated - 2 tbsps. |
| Coriander seeds - 2 tbsps. |
| Cinnamon - 4 pieces |
| Cloves - 6 nos. |
| Onions, big - 3 nos. |
| Garlic - 12 flakes |
| Ginger - 1" piece |
| Saffron powder - � tbsp. |
| Red chillies - 12-15 nos. |
| Coriander leaves - a handful |
| Onions, cut finely - 2 nos. |
| Tomatoes, chopped - 2-3 nos. |
| Ghee for frying as required |
| Salt to taste |
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- Fry the grated coconut till brown in
a little ghee.
- Grind together fried grated coconut,
coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chillies
and coriander leaves to a fine paste without water.
- Remove the masala, pass water in the
mixer jar and keep the masala water aside.
- In a vessel heat 2 tbsps. ghee and
fry onions till brown.
- Then add the chicken pieces, chopped
tomatoes, salt and stir on low fire for 10 minutes.
- Add the ground masala and the masala
water.
- Cook the chicken curry until quite
dry.
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