Dry Chicken Curry
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Chicken, cut into pieces |
1kg. |
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Coconut, grated |
2 tbsps. |
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Coriander seeds |
2 tbsps. |
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Cinnamon |
4 pieces. |
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Cloves |
6 nos. |
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Onions, big |
3 nos. |
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Garlic |
12 flakes. |
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Ginger |
1" piece. |
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Saffron powder |
½ tbsp. |
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Red chilies |
12-15 nos. |
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Coriander leaves |
A handful |
Ghee for frying |
As required |
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Onions, cut finely |
2 nos. |
Salt |
To taste |
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Tomatoes, chopped |
2-3 nos. |
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Methods
1.Fry the grated coconut till brown in a little ghee.
2.Grind together fried grated coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chilies and coriander leaves to a fine paste without water.
3.Remove the masala, pass water in the mixer jar and keep the masala water aside.
4.In a vessel heat 2 tbsps. ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.
6.Then add the ground masala and the masala water.
7.Cook the chicken curry until quite dry.
