Ingredients
- For the spice blend:
5 g whole red chilli
½ inch cinnamon
2 bay leaves
1 tsp cumin seed
½ tsp fennel seed
½ tsp black peppercorns, crushed
2 pods green cardamom
2 Tbsp canola oil
15 g curry leaves
50 g onion
1 tsp ginger and garlic paste
180 g chicken
250 mL water
30 g tomato
20 g desiccated coconut
2 tsp poppy seed
Method
Combine all ingredients for the spice blend. In heavy bottom pan, dry roast all spices and cool to room temperature.
In grinder, paste spices until almost smooth (a bit coarse is okay).
In thick bottom pan, heat canola oil and then temper curry leaves, onion and ginger-garlic paste. Add chicken and cook until almost golden brown.
Add ground masala paste (all ingredients except curry leaves, onion and ginger garlic paste) and further cook for 20-25 minutes over slim flame with water and reduce until chicken cooks through well.
Check seasoning before serving dish with rice or bread (optional).
In grinder, paste spices until almost smooth (a bit coarse is okay).
In thick bottom pan, heat canola oil and then temper curry leaves, onion and ginger-garlic paste. Add chicken and cook until almost golden brown.
Add ground masala paste (all ingredients except curry leaves, onion and ginger garlic paste) and further cook for 20-25 minutes over slim flame with water and reduce until chicken cooks through well.
Check seasoning before serving dish with rice or bread (optional).
Recipe Cook Time | : | 45 Minutes |
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