Preparation time—15 minutes Cooking time—35 minutes
- Chicken, cut into small pieces 800 gm
- Onions, chopped 1 cup
- Ginger, garlic paste 1 tbsp
- Tomatoes, chopped ¾ cup
- Curry leaves a spring
- Coriander leaves chopped 1 tbsp
- Oil 3 tbsp
- Salt to taste
FOR THE MASALA
- Grated fresh coconut ½ cup
- Pea nuts or poppy seeds 2 tbsp
- Cumin seeds 1 tsp
- Fennel seeds 1tsp
- Pepper corns 1tsp
- Dry chilies 7-8
- Coriander seeds 1tbsp
- Cloves 3
1-Dry roast all the masala ingredients except coconuts, cool it then grind it with coconut to fine paste using little water.
2-Heat oil in a heavy bottom pan, add onions and curry leaves fry till brown, stir in ginger, garlic paste and sauté till raw flavor gone, sprinkle little water, add chicken pieces and salt and stir cook on high flame for 6-7 minutes.
3-Add tomatoes and ground masala, mix well and cook on medium flame for another 10 minutes,
4-Add 2½ cups of water, bring it to boil and then simmer till chicken is tender. The consistency of the gravy should be watery [thin].
5-Adjust the seasoning, remove from the fire and serve hot garnished with coriander leaves