1
3
3
2
2 cups
2 cups
1/2 cup
(A)
2.5 cm
2
3
6
(B)
5 cm
1
(C)
6
2 tsp
1 cup |
medium chicken, cleaned and cut into
pieces
tomatoes, chopped
potatoes, quartered
large onions, chopped
thick coconut milk
thin coconut milk
ground cashew nuts
Grind To A Paste
piece stick cinnamon
cloves
cardamoms
black peppercorns
Grind
piece ginger
pod garlic
Grind
dried chilies
aniseed
small piece turmeric
oil
salt to taste |
Method :
-
Heat the oil in a heavy bottomed
pan and fry onions till golden.
-
Add tomatoes and fry for a few more
minutes.
-
Add ground spices (A), and fry for
a few minutes.
-
Add (B) and fry for 2 minutes.
-
Add (C) and fry well.
-
Add the chicken and fry, stirring
well, till oil separates.
-
Pour in the thin coconut milk, and
add the potatoes.
-
Leave to simmer till chicken is
tender.
-
Add thick coconut milk and ground
cashew nuts.
-
Season to taste and serve hot.
Serves 6 - 8
Chicken pieces for an Indian curry are cut
smaller to allow for maximum penetration of the spices.
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