| 1.Grate 1 1/2 coconuts and grind
finely with 2 cups of hot water, squeeze out thick coconut milk
and keep aside.
2.Add another 3 cups of hot water
in the coconut and take out thin milk.
3.Roast 1/2 grated coconut till
light brown, then fry the chilies, coriander seeds, jeera, methi
& pepper.
4.Fry the 1/2 chopped onion till
light brown in ghee.
5.Grind all these together with
turmeric powder and garlic flakes with a little of thin coconut
milk till very fine.
6.Remove the masala, mix it with
the remaining thin coconut milk, the chopped chicken, 1 chopped
onion, 1 tbsp. butter, salt and boil in a cooker for 5 minutes
under pressure.
7.Remove and add thick coconut
milk, lemon juice and bring to a boil, then simmer for a few
minutes.
8.Keep 2 tbsps. ghee in a flat
veseel on the fire, add the chopped onion and fry till brown.
9.Then add the garam masala
powder and pour the curry into the seasoning and remove from the
fire.
10.Serve hot with roti, idli,
neer dosa etc. |
Dutchman 
