Ingredients
– 1 tbsp coriander seeds
– 1 tbsp Cumin
– 1 tsp fennel seeds
– 8 – 10 dried Kashmiri red chili
– 1 medium onion sliced
– 5 Garlic cloves
– 2 tbsp shredded coconut flakes
– 1 medium onion finely chopped
– 1 tomato finely chopped
– 1 tbsp Kashmiri red chili powder
– 1 tsp turmeric
– 1 tbsp roasted coriander seed powder
– 2 tbsp salt.
– 6 – 7 curry leaves
– 1.5 lb skinless, bone in chicken thighs cut into medium size pieces
– 2 – 3 tbsp of tamarind pulp juice
Step 1: Lightly roast spices
– 1 tbsp coriander seeds
– 1 tbsp Cumin
– 1 tsp fennel seeds
– 8 – 10 dried Kashmiri red chili
Step 2: Sauté 1 medium onion, 5 crushed garlic, 2 tbsp shredded coconut flakes with roasted spices until onions are soft. Blend this into a fine paste.
Step 3: Sauté 1 finely chopped onion, 1 tomato, with spices – 1 tbsp Kashmiri red chili powder, 1 tsp turmeric, 1 tbsp roasted coriander seed powder, 2 tbsp salt. Cover and cook until onions and tomatoes turn soft.
Add 6 – 7 curry leaves, chicken. Stir. Cover and cook till the chicken is completely done.
Step 4: Add a can of coconut cream, 2 – 3 tbsp of tamarind pulp juice. Mix and serve!