| Quantity | Measure Number | Ingredients Number | Description |
|---|---|---|---|
| 1 | Large | Chicken | Cut in big pieces. |
| 6 | Nos | Chillies Green | Masala 2 |
| 6 | Medium | Chillies Red Dry | Ground Masala No. 1 |
| 2 | Nos | Cinnamon | Ground Masala No. 1 |
| 8 | Nos | Cloves (spice) | Ground Masala No. 1 |
| 1 | Nos | Coconut scraped (fresh) | Take thick and thin juice |
| A | Few | Coriander Leaves (Kothmeer) | Masala 2 |
| 1 | Tablespoon | Coriander/Dhania | Ground Masala No. 1 |
| 6 | Flakes | Garlic | Masala 2 |
| 5 | Tablespoon | Ghee | Masala 3 |
| 1 | Piece | Ginger | Masala 2 |
| 1 | Tablespoon | Jeera/Cumin Seeds | Ground Masala No. 1 |
| 1 | Tablespoon | Kuskus - poppy seeds | Ground Masala No. 1 |
| A | Few | Mint Leaves (Pudina) | Masala 2 |
| 1/2 | Medium | Onion | Masala 3 |
| 1 | Medium | Onion | Masala 2 |
| 6 | Nos | Pepper Corns | Ground Masala No. 1 |
| 200 | Grammes | Potatoes | Boil, peel, slice and add to curry. |
| As Required | Salt | to taste | |
| 1 | Inch | Turmeric/Haldi | Ground Masala No. 1 |
| 1 | Tablespoon | Vinegar | To taste |
Clean and cut the chicken into big pieces.
Grind one coconut and take thick and thin juice
Cook meat in thin juice.
1. In a little ghee, broil the condiments of masala 1 and grind the same.
2. In the above ground masala, add the ingredients of Masala 2 and grind all fine. Add half scraped coconut and grind it with the masala.
3. When the meat is sufficiently cooked add the ground masala, salt and vinegar to taste. Cook for 15 minutes.
4. Prepare the seasoning in a little ghee, with 1/2 sliced onion and add it to the curry.
5. Add the boiled potatoes and allow them to absorb the curry.
6. Just before putting the stove off, put the thick juice, simmer a while and then keep the vessel down to cool.