Ingredients:
Chicken – 1 kg, cut into 10 to 12 pieces
Coconut – 3 cups, grated
Grind to a smooth paste with a little water:
Kashmiri Chillies – 8
Coriander Seeds – 3/4 tsp
Black Peppercorns – 10
Cinnamon – 1 one inch stick
Cloves – 4
Uncooked Rice – 1/2 tsp
Turmeric Powder – 1/2 tsp
Garlic – 1 1/2 tsp, minced
Ginger – 1 tsp, minced
Onions – 2, medium, finely sliced
Green Chillies – 2 to 3
Salt – 2 tsp
Vinegar – 3 tbsp
Method:
1. Extract 1 cup thick and 1 1/2 cups thin coconut milk from the grated coconut.
2. Keep aside.
3. Heat the oil in a pan.
4. Saute the onions till golden.
5. Add the ground paste and fry for 2 minutes.
6. Add the chicken and fry on high heat for 3 minutes.
7. Add the thin coconut milk, green chillies and salt.
8. Bring to a boil, lower heat and simmer, partially covered, till the chicken is tender.
9. Add the vinegar and thick coconut milk.
10. Simmer uncovered for 5 minutes.
11. Remove and serve with rice.
