Ingredients
| Quantity | Measure Number | Ingredients Number | Description: |
|---|---|---|---|
| 2 | Teacup | Water | For cooking chicken |
| 1 | Large | Chicken | cur into pieces and washed. |
| 1 | Nos. | Coconut (Narial) | to extract thick and thin juice |
| 8 | Nos. | Pepper Corns | For ground masala |
| 5 | Large | Chillies Red Dry | For ground masala |
| 1 | Piece | Turmeric/Haldi | For ground masala |
| 2 | Tablespoon | Coriander(Dhania) | For ground masala |
| 200 | Grams | Potatoes | To add to the cooked meat. |
| 200 | Grams | Cabbage - Green *Patta Gobhi) | To add to the cooked meat. |
| 200 | Grams | Carrots (Gajar) | To add to the cooked meat. |
| 6 | Flakes/Cloves | Garlic (Lason, Losun) | For sliced masala |
| 2,1/2 | Medium | Onions | For sliced masala |
| 5 | Medium | Chillies Green | For sliced masala |
| 3 | Tablespoon | Ghee | for prepareing seasoning. |
| 1/2 | Nos. | Onion | Sliced for frying |
| 2 | Tablespoon | Vinegar | For adding to the curry |
| As Required | Salt | To taste |
Method
Cut one coconut, and scrape and extract thick and thin juice. In the thin juice, cook the meat. Grind the masala and when the meat is half cooked, add the ground masala and continue. Cook till the meat becomes tender, then add the cubed potatoes and other vegetables, the sliced masala. Continue cooking.
Make a seasoning in heated ghee with 1/2 sliced onion, and add it to the curry. Add vinegar and salt to taste. Just before putting the stove off, add the thick juice.
Small quantities of ground masala is needed to give flavor. It may not grind well in a wet grinder, so it is better to roast the ingredients on a plain hot tawa and then powder these ingredients in a dry grinder and then make a paste of these ingredients, with vinegar or water.
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