| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teaspoon | Turmeric Powder | For Ground Masala |
| 1 | Teaspoon | Garam-Masala | For Ground Masala |
| 1/2 | Teaspoon | Jeera/Cumin Seeds | |
| 2 | Tablespoon | Cooking Oil | |
| 5 | Sprigs/Twigs | Curry Leaves | |
| 4 | Medium | Chillies, Green | |
| 2 | Large | Onions | chopped |
| 1 | Kilogram | Chicken | cut in 8 pieces |
| 1 | Inch | Cinnamon | For Ground Masala |
| 1/2 | Inch | Ginger | For Ground Masala |
| 500 | Grammes | Sali (Potato Sticks) | For garnishing |
| 6 | Flakes | Garlic | For Ground Masala |
| As Required | Salt | to taste |
Heat the oil, put in cumin seeds and curry leaves and when they splutter add
the onions and cook until golden in colour.
Add the ground paste and stir for another a minute.
Mix in the chicken and salt and cook stirring, until dry.
Add 3 cups of water and bring to a boil. Simmer, stirring occasionally until a
thick gravy is left.
Place the chicken gravy in a dish and sprinkle the Sali (potato straws) over it