Ingredients
2 LBS Chicken
1 large Onions
2 Tomatoes
6 oz Thick coconut milk
3 large Potatoes
2 tablespoons Lemon juice
2 Tbs cup Coconut (fresh)
2 Tbs Poppy seeds
1 teaspoon Mustard seeds
1 teaspoon Fenugreek seeds
10 Cloves
2 small sticks Cinnamon
½ cup Coconut (fresh)
1 Large Onions
6 Red chillies
5 teaspoons Coriander seeds
1 teaspoon Black peppercorns
6 Cardamoms (green)
5 Star anise
1/4 teaspoon Nutmeg powder
1/4 teaspoon Mace powder
1 teaspoon Carom seeds
Oil
Salt (As per taste)
Preparation
Method Clean, de-skin and chop the chicken. Cut the coconut into 1 inch pieces. Heat oil, add the chopped potatoes and the coconut. Saute over medium heat till light brown. Keep aside.
For the paste:(From poppy seeds to carom seeds)
Heat oil. Saute the cinnamon and the cloves for about half a minute. Keep aside and cool. Chop the onions and coconut into small pieces, sauté till golden brown then add the red chillies and the coriander seeds and fry a little till the chillies begin to crackle. Remove and cool.
Roast the poppy seeds, ajwain(Carom Seeds), mustard seeds and the fenugreek on a tawa. Cool.
Blend the roasted spices and the sautéed spices in a blender with about 1 cup of water to make a fine paste.
Heat oil in a deep bottomed pan, add the sliced onions and sauté over medium heat till golden brown. Add the tomatoes and the paste. Fry for 2-3 minutes till tomatoes are tender. Add the chicken and 4 cups of water. Bring to a boil and then simmer till tender. Add the coconut milk and lemon juice, bring to a boil. Adjust seasoning. Garnish with fried potatoes and coconut. Serve with boiled rice.
Time 90 minutes
