(Serves at least 4)
Ingredients
Preparation
Ingredients
- Chicken: 12-15 pieces, about 800 grams
- Oil: 4 tablespoons
- Coconut: 1 cup scraped
- Garlic: 6 cloves, chopped
- Whole dry red chillies: 6, broken
- Black peppercorns: 8-10
- Coriander seeds: 1 teaspoon
- Cumin seeds: 1teaspoon
- Fennel seeds: ½ teaspoon
- Carom seeds: ½ teaspoon
- Poppy seeds: 2 tablespoons
- Cloves: 4
- Cinnamon: 1 inch stick
- Mace: a few blades
- Onions: 2 medium, chopped
- Tomatoes: 1 large, chopped
- Salt: to taste
- Tamarind pulp: 1 tablespoons
Dry roast whole dry red chillies, black peppercorns, coriander seeds, cumin seeds, fennel seeds, carom seeds, poppy seeds, cloves, cinnamon and mace and grind into a powder.
Heat one tablespoon oil in a pan and add scraped coconut. Sauté till the coconut turns light brown.
Heat one tablespoon oil in a pan and add scraped coconut. Sauté till the coconut turns light brown.
Add coconut and garlic to the ground spices with half a cup of water and make a coarse paste.
Method
Heat the remaining oil in a skillet and add onions. When the onions turn golden brown add the chicken pieces and tomatoes and stir fry over high heat till the tomatoes melt; for about five minutes. Add the coconut masala and stir to coat the chicken pieces with the masala. Stir-fry for a minute and add two cups of water. When the mixture comes to a boil reduce heat and cook covered over medium heat, stirring occasionally till oil separates; for about twelve to fifteen minutes. Adjust salt. Add tamarind pulp two minutes before turning off heat. Serve with steamed rice.
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