Ingredients (Serves 7)
1. Chicken, bone-in – 3/4 – 1 kg, cut into very small pieces
Turmeric powder – 1/4 tsp
Pepper powder – 1/4 tsp
Salt – As required
2. Coconut oil – 2 tbsp
3. Mustard seeds – 1/2 tsp
4. Onion – 1/2 cup, chopped
Shallots / pearl onion – 10 – 15, thinly sliced
Ginger – 2 tsp, crushed
Garlic – 2 tsp, crushed
Green chilies – 2, diagonally sliced
Curry leaves – 1 sprig
5. Onion – 1 cup, thinly sliced
6. Grated coconut – 1.5 – 2 cups or as required
Turmeric powder – 1/4 tsp
Kashmiri chilly powder (good quality) – 1.5 tbsp
Fennel seeds – 1/4 tsp
Whole black pepper corns – 1/4 tsp (optional)
7. Garam masala powder – 1 tsp
8. Coconut oil – 1.5 tsp
Curry leaves – A few
9. Salt – To taste
Method
1. Combine chicken pieces with turmeric powder, pepper powder and salt. Set aside for 30 minutes. This step is optional.
2. Heat 2 tbsp coconut oil in a pan/kadai or cheena chatti over medium-high heat and splutter mustard seeds. Add onion, shallots, little salt, ginger, garlic, green chilies and curry leaves. Saute until onion and shallots turn light golden. Add chicken pieces, 1 cup of thinly sliced coconut and mix well. Cook covered over medium-low heat, stirring in between. Cook until chicken pieces are completely cooked, takes about 20 – 25 minutes. Add a tsp of garam masala powder and mix well.
3. Meanwhile crush grated coconut adding the remaining ingredients numbered 6. Add this to the cooked chicken pieces. Cover and cook for 2 – 3 minutes. Open the lid and cook until mostly dry. Add a tsp of coconut oil and a few curry leaves for an extra taste. Serve with rice and other side-dishes.
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