Prep Time 15 Mins
Cook Time 30 Mins
Serves 6
Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt. Cook until all liquid is absorbed and chicken is half-cooked.
INGREDIENTS
Chicken, cut into 12 pieces 1 1/2 kg
Ginger paste 2 tsp
Garlic paste 2 tsp
paste of long green chillies 10
Medium onion 1
Instant coconut powder or dmilk of half a coconut 5 tsp
Tamarind water 1 tsp
Stalks curry patta 3-4
Potatoes 3-4
Dried red chillies 6
Masala (roast all ingredients on a griddle and finely grind together)
Coconut powder 1 tsp
Poppy seed 1 tsp
Sesame seeds 3/4 tsp
Almonds, skinned 15
Peanuts, skinned 2 tsp
Channa (chickpeas), skinned and roasted 2 tsp
Cinnamon stick 2 inch
Cloves 4
Papper corns 6
Cumin seeds 3/4 tsp
Turmeric 1 tsp
Salt to taste
COOKING DIRECTIONS
Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt.
Cook until all liquid is absorbed and chicken is half-cooked.
Roast whole onion on fire, peel and grind.
Heat oil, fry all masala including the onion on low heat, add curry patta and red chillies.
When masala changes colour to a light pink and gives off an aroma, add milk of coconut, chicken pieces and quartered potatoes.
Add tamarind water. Cook for another 10-15 minutes.
Serve with boiled rice.
