serves 6
1½ kg chicken, cut into 12 pieces
2 tsp ginger paste
2 tsp garlic paste
paste of 10 long green chillies
1 medium onion
5 tbsp instant coconut powder or milk of half a coconut
1 tbsp tamarind water
3-4 stalks curry patta
3-4 potatoes
6 dried red chillies
Boil chicken in 1/2 cup of water with ground ginger, garlic, green chillies and salt. Cook until all liquid is absorbed and chicken is half-cooked. Roast whole onion on fire, peel and grind.
Heat oil, fry all masala including the onion
Masala (roast all ingredients on a griddle and finely grind together)
1 tbsp coconut powder
1 tbsp poppy seed
½ tbsp sesame seeds
15 almonds, skinned
2 tbsp peanuts, skinned
2 tbsp channa, skinned and roasted
2 inch cinnamon stick
4 cloves
6 pepper corns
3/4 tsp cumin seeds
1 tsp turmeric
salt to taste
on low heat, add curry patta and red chillies. When masala changes colour to a light pink and gives off an aroma, add milk of coconut, chicken pieces and quartered potatoes. Add tamarind water. Cook for another 10-15 minutes. Serve with boiled rice.