A traditional Malabar style chicken curry with roasted coconut masala. Best served with plain rice, roti, chapati or pulao.
Ingredients:
Chicken – 300 gms, cleaned, washed, chopped
Onions – 3 to 4, chopped
Tomatoes – 5 to 6, chopped
Coconut – 2/3 cup, grated
Curry Leaves – handful
Saunf – 2 tsp
Bay Leaf – 2 tsp
Cardamoms – 2 tsp
Star Anise – 2
Black Peppercorns – 3 to 4 tsp
Ginger Garlic Paste – 3 to 4 tblsp
Ginger – 1 tsp, minced
Coconut Oil – 1/2 cup
Coriander Leaves – handful, chopped
Method:
1. Heat little oil in a pan over medium flame.
2. Fry the star anise, bay leaf, ginger, curry leaves, cardamoms and black peppercorns for a minute.
3. Add the coconut and stir-fry for another minute.
4. Remove, cool and grind to a fine powder.
5. Heat coconut oil in a pan over medium flame.
6. Add the onions, saunf and chicken pieces.
7. Saute for 2 minutes.
8. Add the ground masala, ginger garlic paste and stir well.
9. Add the tomatoes and stir again.
10. Sprinkle a little water.
11. Cook for 15 to 20 minutes and remove.
12. Garnish with coriander leaves.
13. Serve with rice or roti.
Tip: Adjust the amound of water at step #9 depending on the amount of gravy you want.
