Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1250 | Grammes | Chicken | Wash and clean |
| 1 | Teacup | Coconut Desiccated | roast and grind |
| 1.5 | Tablespoon | Coriander/Dhania | roast and grind |
| 1 | Dessertspoon | Jeera/Cumin Seeds | roast and grind |
| 1 | Tablespoon | Kuskus - poppy seeds | roast and grind |
| 1 | Teaspoon | Turmeric Powder | roast and grind |
| 6 | Nos | Chillies Red Dry | roast and grind |
| 2 | Teaspoon | Aniseed (Suwa, Shopa) | roast and grind |
| ro | Teacup | Cooking Oil | heat the oil |
| 2 | Large | Onions | Chopped fine |
| 6 | Medium | Chillies Green | Chopped fine |
| 1 | Teaspoon | Nutmeg, Grated | add |
| 3 | Tablespoon | Coconut diced in bits | add |
| A | Little | Salt | to taste |
| 3 | Teacup | Water | |
| 2 | Tablespoon | Tamarind Pulp |
Method
Wash, clean and cut the chicken, . Apply salt and keep aside. In a flat griddle, on medium heat brown the grated coconut, and all the spices except the nutmeg, green chillies and diced coconut. You will get a strong fragrance when the spices are done (approx. 3 -5 minutes..).
Remove from heat and grind this mixture of roasted spices to a paste in the blender/grinder.
Heat oil in a pan on medium heat and sauté all the ground spices along with the green chillies, and 1 large onion chopped fine. Add the chicken pieces, diced coconut, nutmeg and salt to taste along with the tamarind pulp. Lower the flame and add the water gradually, stir cooking, as you do so in an open pan.
After 15 minutes, raise the flame and shake the pan gently. The oil will rise to the top. Remove from fire.
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