Thursday, August 12, 2010


(Serves at least 4)

  • 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.
Add coconut and garlic to the ground spices with half a cup of water and make a coarse paste.


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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