A delicious chicken curry with ground coriander masala paste. Best served with rice, roti or dosa.
Ingredients:
Chicken – 500 gms, chopped
Coconut Oil – 50 ml
Coriander Leaves – 1 bunch
Shallots (Sambar Onions) – 100 gms
Tomatoes – 2 to 3
Green Chillies – 3 to 4
Ginger Garlic Paste – 2 tblsp
Cashew Nuts – 3 to 4 tblsp
Curry Leaves – few
Coconut – 1/2, grated
Salt as per taste
Cinnamon – a small piece
Cloves – 1 to 2
Cardamoms – 1 to 2
Coriander Powder – 1 tsp
Red Chilli Powder – 1/2 tsp
Cumin Powder – 1/4 tsp
Pepper Powder – 1/4 tsp
Saunf Powder – 1/8 tsp + 1/8 tsp
Method:
1. Heat 1 to 2 tblsp oil in a pan over medium flame.
2. Add coriander powder, coriander leaves, grated coconut, red chilli powder, green chillies and cashew nuts.
3. Saute for 1 minute and remove.
4. Cool and then grind to a smooth paste.
5. Heat remaining oil in another pan over medium flame.
6. Add cinnamon, cloves, cardamoms, 1/8 tsp saunf powder, curry leaves, shallots, tomatoes, ginger garlic paste and saute for 2 to 3 minutes.
7. Add the chicken pieces and mix well until evenly coated.
8. Add salt, pepper powder, remaining saunf powder and cumin powder.
9. Mix well.
10. Pour enough water and simmer for 5 to 10 minutes or until chicken is cooked.
11. Add the ground paste, stir and bring to a boil.
12. When the gravy starts to thicken, remove from flame and serve hot as a side with rice, dosa, pulao or roti.
