Having eaten from outside throughout this week I had to cook something on my own to get some spice back into my life & that’s what I did! And I had to look no further; Atul Sikand posted a wonderful recipe last week on Sikandalous Cuisine and once again it was love at first sight for me!
With Bandita not around I can make Coconut recipes without any worry as she doesn’t like them at all! so it was just me and the kitchen this morning and then the delight…
Without further adieu….The Recipe:
500 Grams Chicken cut into small pieces
4 Tablespoons Grated Coconut – lightly brown on a pan with a gentle bhunno , cooled and grinded to a paste.
1.5 Cups Coconut Milk.
For the Spice Powder:
1 Tablespoon Black Pepper Corns
4 Red Chilies
1/2 Tablespoon Fennel Seeds
1 Teaspoon Zeera
1 Teaspoon Coriander seeds
Lightly roast the above , cool and powder
1 Onion Chopped
2 Tomatoes – Puree
1 Teaspoon Ginger Grated
1 Teaspoon Garlic Grated
For the Tadka:
1.5 Tablespoons Ghee
1 Tablespoon Lightly Roasted Coriander Seeds and crushed once
1. Prepare the spice mix and the coconut paste.
2. Heat Oil in a non-stick pan and bhunno the chopped onions till they get golden brown, then add tomatoes and cook till oil separates. Then add ginger garlic and the masala powder and salt – cook 4-5 minutes ,and add the chicken . Bhuno for 10 minutes, add 1 cup water and cook covered till fully done.