Cooking time: 30 min. Serving: 4
Oil 1/2 C.
Mustard seeds 1/2 tsp.
Onions 3 (chopped)
Turmeric powder Pinch
Tomatoes 3 (chopped)
Chicken 1 (skin removed cut into small pieces)
Coconut milk 1 Can
Garlic Cloves 12 To Grind:
Coriander 4-5 tbsp.(Green) Coriander seeds 2 tbsp.
Cardamoms 6 Red chillies 9
Cinnamon stick 2"
Heat oil in a heavy bottomed vessel add the mustard seeds. When they
crackle, add the sliced onions and fry until the onions turn a golden brown.
Add garlic-ginger paste, masala paste and fry about 2-3 minutes.
Now add the chili-coriander powder,to grind powder and continue frying another
5 minutes, stirring often enough to prevent sticking or burning.
Add the turmeric. Add tomatoes and chicken and mix well. Add the
coconut milk. Add salt to taste.
Cook uncovered until the chicken is tender, adding water if it gets too
dry - be careful not to add too much water, as it dilutes the flavor. The
color of the broth will gradually deepen and turn brown as it cooks.