One more fabulous recipe from Sanjeev Kapoor’s Khasana of Indian Recipes. Since I was cooking chicken at home after a long time, I wanted to make a special dish, which tastes really good and I should say this recipe is finger licking good :) . So far, of all the Sanjeev Kapoor recipes that I’ve tried this is my favorite. If you like spicy chicken dishes, this is the one for you…
The recipe…
- Chicken – 1 kg
- Grated coconut – 1 1/2 cup
- Poppy seeds – 2 tsp
Fennel seeds(perumjeerakam) – 1 tsp
Coriander seeds – 1 tsp
Jeera – 1/2 tsp
Red chilli – 6-8
Cinnamon stick – 1 medium size piece
Cardamom – 4
Clove – 3
Star anise – 1/2 - Ginger & garlic- 1/2 tbsp each
- Turmeric powder – 1/2 tsp
Chili powder – 1 tsp - Onion- 2
- Tomato – 3 medium
- Lemon – 1
- Curry leaves
Salt
Oil
Clean the chicken and cut into medium size pieces. Fry the coconut with number 3 ingredients in oil, till it turn golden brown. Let it cool. Grind this with ginger and garlic. (Do not add water while grinding). Add 1/2 – 3/4 cup of water to the ground coconut mix and make it a thick paste.
Heat oil in a bottom heavy pan and add sliced onions and fry it till it becomes golden brown. Add coconut mixture and curry leaves and stir it continuously for a few minutes. Add tomato and turmeric and chili powder and mix well. Once the powders are fried well add chicken pieces & salt, combine well and cook for 5 minutes. Add lemon juice and 2 cups water and cover and cook till the chicken is done. This curry has a thick gravy.
Serve hot with rice, roti etc…
