This is a very simple dish that uses a delicate balance of coconut and chilies to create a dish full of flavours! This dish is inspired from the Bunt region of Karnataka.
Preparation: 45 minutes
Cooking time: 45 minutes
Adapted from: Sanjeev Kapoor's Mastering the Art of Indian Cooking
- Chicken - 250 gms, boneless, cut into small pieces
- Green chilies - 10
- Ginger paste - 1.5 tbsp
- Garlic paste - 1.5 tbsp.
- Curd - 1 tbsp.
- Coriander leaves - 1 bunch
- Garam Masala - 1/2 tsp. fresh
- Coconut milk - 1 cup
- Onions - 4 medium size
- Tomato - 1/2 medium size and de - seeded
- Water - for gravy
- Oil - 3 tbsp.
- Salt to taste
- Turmeric Powder - 1/2 tsp.
- Red Chili Powder - 1/2 tsp.
- Fennel powder / saunf powder - 1 tsp.
- For the chicken - In a bowl add curd, ginger paste and garlic paste and mix well. Now add the chicken and mix and ensure that the curd and paste mix covers the chicken really well. Refrigerate and marinade the chicken for 40 minutes.
- In a pan, roast cumin seeds, mace, cinnamon stick, cardamom pods and black pepper. When the seeds begin to smoke remove from the flame and allow to cool. Using a mortar and pestle grind into a fine paste.
- In a grinder, add onions, tomato, green chilies and coriander and make a smooth paste.
- In a wide pan, add oil. When the bubbles begin to form at the base of the oil, add the onion paste and saute till the moisture dried up and the rawness of the onions has gone away. The onions will turn a little brown and look dry.
- Now add red chili powder, turmeric powder and saunf powder and the garam masala and mix well.
- Add the marinated chicken and mix so that the chicken and the masala gets mixed.
- Once the chicken begins to cook and release oils, add a little water and mix so that there are no lumps of the masala.
- Add more water and cover the chicken. Allow to the water to boil on a low heat for 15 - 20 minutes or till the chicken has been cooked and the gravy is reduced.
- Once the gravy is reduced, add coconut water to the chicken and allow to simmer for 2- 4 minutes.
- Serve hot.