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Chicken dry curry made with spices & coconut
Published On: 06 Jul 2014
Heat oil in a pan and roast the black peppercorns, cumin, turmeric powder, fennel, coriander, fenugreek and poppy seeds till aromatic and keep aside. Allow to cool.
In the same pan roast the whole red chillies and allow it to cool.
Dry grind all the roasted ingredients. Add the tamarind paste.
First paste is ready.
Coarsely grind the grated coconut, garlic and cumin seeds without adding any water at all.
This second paste needs to be very coarse and as dry as possible.
Marinate the chicken with the first paste and keep aside for 15 - 20 minutes.
Heat oil in a pan and add the marinated chicken.
Cover and cook (without adding water) on low flame for about 5 - 6 minutes or till the chicken is half cooked.
When the chicken is half cooked add the second paste and salt to taste and mix well.
Cover and cook on low flame for another 3 - 4 minutes or till the chicken is completely cooked.
Heat 2 tsp oil in a pan and add the finely chopped onions and fry till golden brown.
Add the curry leaves and pour the tempering over the chicken.
Serve with Neer Dosa / Chappati.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
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