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1 pound of Chicken (boneless - cut into 1" cubes)
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1 medium Onion (diced)
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5 Red Chillies (whole dried)
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½ cup Tomatoes (diced)
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A pinch of Whole White Lentils (pre-soaked)
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5 Curry Leaves (Karhi Patta)
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A pinch of Mustard Seeds
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A pinch of Fenugreek Seeds
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A pinch of Cumin Seeds (Saabut Sufaid Zeera)
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½ tsp.
Garam Masala Powder
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½ tsp. Turmeric Powder (Pisi Haldi)
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½ tsp. Red Chilli Powder (Pisi Lal Mirch)
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½ tsp. Ginger Paste (Pisi Adrak)
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½ tsp. Garlic Paste (Pisa Lehsan)
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1 tbsp. Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)
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1 tbsp. Coconut Milk
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2 tbsp. Vegetable Oil
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½ cup Water
- Heat 1 teaspoon of oil in a pan. Add diced onions; fry until they are golden in color. Add ginger and garlic, fry for ½ minute. Add tomatoes, water,
garam masala powder
, turmeric powder and red chilli powder and cook for a minute or two. Pour it into a blender until pureed.
- Add chicken to a pot along with coconut milk. After it starts to boil, let it simmer for 5-7 minutes or until the meat is tender.
- Heat 1 teaspoon oil in a fry pan. Add mustard seed, fenugreek seed, cumin seed and lentils, then fry until the mustard seeds start popping. Add whole red chillies and stir until it is a darker color. Add curry leaves. When the leaves become soft, take them out. Mix all of the ingredients together with a ladle.
- Finally garnish with cilantro/coriander leaves and serve.
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