Approximate time : 1 hour
Serves : 4
ingredients:
1 kg chicken cut into
medium sized pieces
1 cup small onions, shallots (sambar onions)
1 cup chopped tomatoes
1/2 tsp turmeric powder
10-12 curry leaves
1 cup coconut milk (extract from 1/2 coconut)
fresh coriander leaves for garnish
salt to taste
1 tbsp oil
Make a paste:
4 green chillis
10 garlic flakes
1″ ginger
1 tsp poppy seeds (soak in warm water for 10 minutes)
Roast and make a powder:
1 tsp pepper corns
1/2 tsp cumin seeds
3/4 tsp fennel seeds
1 1/2 tbsps coriander seeds
7-9 dry red chillies
2 cardamoms
1″ cinnamon
6-7 curry leaves
1/2 tsp oil
Method of preparation
Sprinkle a vessel with oil and roast the cumin seeds,
coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon
and curry leaves on medium heat stirring constantly for 2 minutes. Remove from
fire, cool and grind to a powder.
Make a paste of the
ginger, garlic, green chillies and poppy seeds. Keep aside.
Heat oil in a cooking vessel, add the small onions and curry
leaves and saute till transparent.
Add the ground paste and cook for a minute before adding the
chicken and cook on high heat for approximately 4 minutes and do stir the
chicken once in a while.
Reduce to medium
heat, add salt, turmeric powder and tomatoes and combine well. Let the chicken
cook in this for 6-7 minutes, uncovered.
Now add the coconut
milk and transfer the contents to a pressure cooker. Pressure cook for 4 minutes
or until one whistle. Open lid and combine well.
Finally add the
ground masala powder and cook for 5 minutes. Turn off heat and garnish with
fresh coriander leaves.
Serve hot with white steamed rice, biryani, Porato,chapatis
or dosas.
