Chicken, cut into pieces - 1kg Coconut, grated - 2 tbsps. Coriander seeds - 2 tbsps. Cinnamon - 4 pieces Cloves - 6 nos. Onions, big - 3 nos. Garlic - 12 flakes Ginger - 1" piece Saffron powder - ½ tbsp. Red chillies - 12-15 nos. Coriander leaves - a handful Onions, cut finely - 2 nos. Tomatoes, chopped - 2-3 nos. Ghee for frying as required Salt to taste
[b]Method for preparing Dry Chicken Curry[/b]:
Fry the grated coconut till brown in a little ghee. Grind together fried grated coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chillies and coriander leaves to a fine paste without water. Remove the masala, pass water in the mixer jar and keep the masala water aside. In a vessel heat 2 tbsps. ghee and fry onions till brown. Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes. Add the ground masala and the masala water. Cook the chicken curry until quite dry.
posted by: Kent (reply)
post date: 01.19.06 (9:44 pm)
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