Discription: In today’s version, chicken is simmered in coconut milk and gets its unique flavor from a blend of quite a few spices like fennel seeds, coriander seeds, poppy seeds, pepper corns, cardamoms and cumin to name a few.
Ingredients:
- 1 kg chicken, washed and cut into medium sized pieces
- 1 cup small onions, shallots (sambar onions)
- 1 cup chopped tomatoes
- 1/2 tsp turmeric pwd
- 10-12 curry leaves
- 1 cup coconut milk (extract from 1/2 coconut)
- fresh coriander leaves for garnish
- salt to taste
- 1 tbsp oil
- 2 green chillis
- 8 garlic flakes
- 1″ ginger
- 1 tsp poppy seeds (soak in warm water for 10 mts)
- 1/2 tsp pepper corns
- 1/2 tsp cumin seeds
- 3/4 tsp fennel seeds
- 1 1/2 tbsps coriander seeds
- 6-8 dry red chillies
- 2 cardamoms
- 1″ cinnamon
- 6-7 curry leaves
- 1/2 tsp oil
- Drizzle a vessel with oil and roast the cumin seeds, coriander seeds, peppercorns, fennel seeds, red chillis, cardamoms, cinnamon and curry leaves on medium heat stirring constantly for 2 mts. Remove from fire, cool and grind to a powder.
- Make a paste of the ginger, garlic, green chillies and poppy seeds. Keep aside.
- Heat oil in a cooking vessel, add the small onions and curry leaves and saute till transparent.
- Add the ground paste and cook for a minute before adding the chicken and cook on high heat for approx 4 mts and do stir the chicken once in a while.
- Reduce to medium heat, add salt, turmeric pwd and tomatoes and combine well. Let the chicken cook in this for 4-5 mts, uncovered.
- Now add the coconut milk and transfer the contents to a pressure cooker. Pressure cook for 4 mts or until one whistle. Open lid and combine well.
- Finally add the ground masala pwd and cook for 3 mts. Turn off heat and garnish with fresh coriander leaves.
- Serve hot with white steamed rice, biryani, chapatis or dosas.
