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Grind together to a smooth paste:
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red chillies 12
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poppy seeds 1 1/2 tbsp
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coriander seeds 2 tbsp
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cumin seeds 1/2 tbsp
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turmeric powder 1/2 tsp
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garam masala 1 tbsp
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cashew nuts 1 tsp
Method
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Soak the grated coconut in 1/4 cup of hot water and extract the thick coconut milk.
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Then add additional glass of hot water and extract the thin milk.
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Add 1/2 cup of hot water and extract the last diluted milk.
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Heat oil and fry the onions ginger, garlic till brown.
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Add the ground masala and fry for few minutes, now add the coriander leaves.
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Now put the chicken pieces and fry, cook over a low flame till the chicken is well browned, add the last milk and cook.
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Keep adding the milk simmer for a while.
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As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water
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After the chicken is cooked, remove from fire.
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Let there be enough gravy.
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Finally add lime juice.
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Serve hot with steamed rice.
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Ingredients
