Method of Preparation
1_ Clean the chicken, remove skin and cut into twelve pieces.
2_ Chop the onions and tomatoes separately.
3_ Roast the whole red chillies, grated coconut, poppy seeds, coriander seeds, cumin sedds, green cardamon, cloves, cinnamon, star anise, fennel seeds in oil and grind to a paste along with ginger and garlic.
4_ Heat oil in a degchi and fry the onions till golden. Add the curry leaves and the ground paste and sauté for some time. Add the tomatoes, red mix. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done.
5_ Add chicken and mix. Cook for five minutes and then add two cups of water, lemon juice, cover and cook till the chicken is done.
6_ Serve hot, granished with coriander leaves and accompanied with boiled rice or parantha.
Chef´s Tip: In some regions this dish is cooked without coconut. You may try that variation as per your preference. |
|
|
