1.Heat frying pan .Add oil and fry red chillies . When lightly fried
, add coriander ,pepper ,cumin ,half of the red onions and turmeric
.Fry .Remove .2. Add cinnamon ,cloves and fennel in the frying pan
while still hot and toss. 3. Grind the spices to a fine paste . Now
clean and joint chicken .Smear with ground spices . Add half the coconut
sliced ,sliced ginger ,green chillies ,remaining onions ,salt ,curry
leaves and water to cover and cook till three-fourths done .4. Fry
remaining coconut and grind to a fine paste .Soak tamarind in a cup
of water and extract juice . Mix ground coconut in tamarind juice
.Add to curry and cook till chicken is tender . There should be plenty
of gravy .Remove from fire . Temper . 5. To temper ,heat ghee and
oil .Add sliced onion.When it browns ,add mustard seeds and curry
leaves .When seeds crackles ,pour over curry and mix well .
The Naturemagics website is updated frequently. We invite
your comments and suggestions to make this site better. We also invite
you all to check out the blogs that we maintain.
Back to 