Ingredients:
Chicken – 500 gms, cleaned and cut into pieces
Oil – 25 ml
Cinnamon – 1 two inch stick
Cloves – 6
Green Cardamoms – 6
Onion – 1, sliced
Green Chillies – 3, slit
Ginger – a small piece, sliced
Coconut – 1, grated and milk extracted three times
Potatoes – 250 gms, diced
Salt to taste
Roast and Grind with Vinegar:
Coriander Seeds – 3 tsp
Whole Red Chillies – 10
Turmeric Powder – 1/4 tsp
Garlic Cloves – 6
Vinegar – 1 tblsp
For the Tempering:
Oil – 1 tsp
Onion – 1, chopped
Mustard Seeds – 1 tsp
Curry Leaves – 10
Method:
1. Heat the oil in a kadai.
2. Add the cinnamon stick, cloves, green cardamoms, onion, green chillies and ginger.
3. Cook till the onion turns translucent.
4. Add the ground spices and stir-fry for a few minutes.
5. Add the chicken and the third extract of the coconut milk.
6. When the chicken is half cooked, add the potatoes and the second extract of the coconut milk and let it simmer.
7. When the chicken is tender, add the first extract of the coconut milk and salt.
8. Mix well.
9. For the tempering, heat the oil in a pan.
10. Add the onion and when it browns add the mustard seeds and curry leaves.
11. Saute for a few seconds and pour this into the chicken curry.
12. Mix well.
13. Serve hot with rice.
