Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| 1 | Large | Chicken | Clean and cut |
| 0.5 | units | Coconut (Narial) | Grind and extract juice |
| 2 | Salt-Spoon | Salt | For taste |
| 0.5 | units | Coconut (Narial) | Grind with masala |
| 15 | Nos. | Chillies Red Dry | Grind |
| 6 | Nos. | Pepper Corns | Grind |
| 1 | Teaspoon | Jeera (Cumin Seeds) | Grind |
| 2 | Tablespoon | Coriander(Dhania) | Grind |
| 1 | Inch | Turmeric/Haldi | Grind |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | Grind |
| 1 | Nos. | Onion | Grind |
| 0.5 | Teaspoon | Mustard Seed (Sarson) | Grind |
| 4 | Tablespoon | Ghee | For frying |
| 1 | Nos. | Onion | Slice and fry |
| 200 | Grams | Potatoes | Boil, peel and slice |
| A | Little | Vinegar | For taste |
Method
Clean and cut the chicken into pieces. Scrape the coconut. Grind half a coconut and extract thick and thin juice, The other half use for grinding all the other ingredients kept for grinding. Retain the water used for cleaning the mixer bowl. You can use ready to use coconut juice available in grocery shops.
Boil the chicken pieces in the thin coconut juice for about an hour, or till the meat becomes tender.
Heat ghee in a vessel, and fry, one sliced onion. Then fry the masala. Add the meat with its gravy, the masala water, potatoes peeled and cut,, vinegar and salt to taste. Add boiling water if you want to make the curry thin. Boil till the potatoes are cooked. Lastly put the thick juice and simmer for fifteen minutes.
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