Chicken - 800 gm (Chopped into medium cubes)
Coconut - 1 1/2 cup
Potato - 2 nos small (Chopped into cubes)
Onion - 2 medium (Sliced into half length wise)
Green Chilly - 2 nos (Split into half)
Tomato - 1 medium (Chopped into square shape)
Ginger - 1 inch (chopped into fine pieces)
Garlic - 3 cloves
Turmeric Powder - 1/2 t spoon
Red Chilly Powder - 1 1/2 t spoon (1/2 t spoon for roasting & 1 t spoon for marinating)
Coriander Powder - 1 t spoon
Chicken Masala - 1 t spoon
Dried Red Chilly - 2 nos
Curry Leaves - 1 sprig
Coriander Leaves - 2-3 sprigs
Salt - To taste
Cinnamon stick - 1 inch broken into pieces
Clove - 4nos.
Cardamom - 3 nos
Oil - 2 table spoon
- Heat a pan and roast the coconut till light brown. Then add the dried red chillies, coriander powder, chicken masala and 1/2 t spoon of red chilly powder and fry for 5 mins. Keep it aside and let it cool.
- Grind the roasted mix by adding a little water and make a smooth paste.
- Marinate chicken with 1/2 t spoon of turmeric, salt, 1 t spoon of chilly powder and keep aside for 20 mins.
- Heat a Chatti (Earthen Pot) & add oil. Add onion, green chillies and saute well.
- Add ginger and garlic and saute for 5-10 seconds.
- Add salt, turmeric and mix well.
- Add potatoes and stir continuously.
- Then add marinated chicken pieces together with the chopped tomatoes and mix well.
- Cover the chatti with a lid and allow the chicken to cook over medium flame for about 10 minutes. In between open the lid and stir well.
- Once the chicken is cooked, add the grinded paste, 3/4 cup of water and mix well and allow to cook for another 5 minutes with the lid open.
- Add spices (Cinnamon stick, cloves and cardamom), curry leaves and switch off the flame.
- Garnish with chopped coriander leaves.
There are two ingredients missing here as I ran out of stock. Shallots and coconut slices.
Usually shallots will be sauted along with the onions and for tempering we use coconut slices.