Ingredients
The following ingredients have 4 Servings
- Chicken - 1 kg (cut into medium size pieces)
- Onion - 6 (sliced thinly)
- Ginger - 2" piece (crushed)
- Garlic - 1 bulb (crushed)
- Mustard seeds - 1/2 tsp
- Fenugreek seeds - 1/8 tsp
- Red chili Powder - 2 tbsp
- Coriander Powder - 2 tbsp
- Turmeric Powder - 1/2 tsp
- Crushed Whole Spices - 1" cinnamon, 2 cloves, 2 cardamom, 1 tsp Fennel seeds, 1/2 tsp Peppercorns (or use store bought chicken masala powder)
- Curry Leaves - 2 sprigs
- Coconut pieces - 2-3 tbsp
- Coconut oil - 3 tbsp
- Salt - as needed
Instruction
- Heat the oil in a heavy bottomed pan and crackle the mustard seeds.
- Reduce the heat and add the fenugreek seeds. Fry for few seconds.
- Add the ginger, garlic, curry leaves and crushed whole spices. (Reserve a pinch to add at the end.)
- Cook for about half a minute.
- Add the sliced onions and saute. Add some salt to speed up the process.
- Saute on medium heat for 10-15 minutes till it become golden brown and pasty.
- Add the salt, turmeric powder, coriander powder and chili powder. Mix together and fry for few seconds to awaken the aroma of the spices.
- Add the chicken pieces and toss to coat with the spices.
- Cover and let it cook in its own juices for about 5 minutes.
- Add required amount of water. Cover and cook on medium heat for about 10 minutes.
- Add the coconut bits at this stage. Reduce the heat and cook covered for another 10 minutes till oil separates from the gravy.
- Finally add a pinch of the crushed spices and some fresh curry leaves.
- Switch off and keep covered
