Ingredients
| Quantity | Measure | Ingredients |
|---|---|---|
| 1 | Medium | Chicken |
| 15 | Nos | Chillies, Red Dry |
| 0.5 | units | Coconut |
| 0.5 | units | Coconut |
| 2 | Tablespoon | Coriander/Dhania |
| 6 | Flakes | Garlic |
| 4 | Tablespoon | Ghee |
| 1 | Teaspoon | Jeera/Cumin Seeds |
| 5 | Nos | Kori Roti - readymade |
| 0.5 | Teaspoon | Mustard Seed |
| 1 | Nos | Onion |
| 1 | Nos | Onion |
| 6 | Nos | Pepper Corns |
| 200 | Grammes | Potatoes |
| 2 | Salt-Spoon | Salt |
| 1 | Inch | Turmeric/Haldi |
| 0 | Little | Vinegar |
Method
Use any coconut curry and put "Kori Roti" which can be purchased from a South Indian grocery shop.
Clean and cut the chicken into pieces. Scrape 1 coconut. Grind half coconut and remove thick and thin juice, The other half keep aside for grinding with all the other ingredients kept for grinding.
Boil the chicken pieces in the thin coconut juice or about an hour, till the meat becomes tender.
Heat ghee in a dekshi, and fry, one onion sliced. Put the masala and fry. Add the meat with its gravy, masala water, put 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.
Add Kori Roti, after break it into small pieces, and blend.
Contributed by Ms D. Noronha
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