Ingredients
- 1 kg Chicken
- 2 Onion (finely chopped)
- 2 Tomatoes (chopped)
- 2 tbsp Ginger/garlic paste
- 1 Spring curry leaves
- ½ tsp Turmeric powder
- ½ tsp Chilli powder
- 2tsp Lime juice
- 3/4 cup Water
- 2 tbsp Olive oil
- Salt to taste
For the paste
- 1 tbsp Poppy seeds
- 1tsp Cumin seeds
- 1tsp Fennel seeds
- 1tsp coriander seeds
- 5 Peppercorns
- 3” Cinnamon stick
- 4 Cloves
- 3 Dry red chillies
- 1 Bay leaf
- 2 Cardamom pods
- 1 cup Grated coconut
Coriander leaves to garnish
Method
- Heat ½ tbsp oil in a pan or a skittle; on a medium flame roast the all ingredients for the paste for 2-3 minutes. Make sure you keep sauteing it so that it doesn’t get burnt. Let it cool and grind this mixture to make a paste.
- Heat oil in another pan, add the finely chopped onions and saute them till they turn light brown.
- Add the ginger garlic paste and stir for a minute, then add tomatoes, turmeric powder, and chilli powder and curry leaves and saute for 2-3 minutes.
- Now add in the ground paste and cook for another minute before adding in the chicken pieces, salt and water.
- Cover and cook till the chicken is tender (this should take about 8-10 minutes). Stir every 3 minutes.
- Once the consistency of the gravy is thick, add lime juice and remove it from flame.
- Transfer it to a serving dish and garnish with fresh coriander leaves.
- Serve it hot with rice, chapattis, dosa or pita bread.
