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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My SIL gave me this recipe which was given to her by a restaurant chef. I loved the flavours and the arome of this dish when it was cooking and it tasted wonderful too. Ingredients:
1 chicken |
4 dried red chilies, broken by hand into pcs |
1 1/2 tablespoons grated ginger |
1 1/2 tablespoons garlic |
2 tablespoons dry coconut, grated (khopra) or 2 tablespoons fresh coconut, can be used |
2 teaspoons spices, of cardamom,peppercorns,cloves and cinnamon |
1 tablespoon whole coriander seed |
1 tablespoon walnut sized ball of tamarind soaked in water |
1/2 cup curry leaf |
2 tablespoons coriander powder |
4 medium onions, sliced |
2 tablespoons oil |
salt |
coriander leaves (to garnish) |
Directions:
1. Heat oil in a wok or fry pan.
2. Roast the coconut, dry red chilli pcs,coriander seeds, whole spices and curry leaves till aromatic.
3. Then add the onions and fry till brown.
4. Add the ginger and garlic and fry for 5 mins more till the raw smell is gone.
5. Add soaked tamarind pulp, chicken, salt and coriander powder.
6. Add 1/2 water if you need a thick gravy.
7. Cook open for 10 mins.
8. Cover and cook till chicken is done.
9. Garnish with fresh cilantro or coriander leaves.
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