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Dry chicken curry

 
Ingredients
Chicken, cut into pieces 1kg.
Coconut, grated 2 tbsps.
Coriander seeds 2 tbsps.
Cinnamon 4 pieces.
Cloves 6 nos.
Onions, big 3 nos.
Garlic 12 flakes.
Ginger 1" piece.
Saffron powder ½ tbsp.
Red chilies 12-15 nos.

Dry Chicken Curry
Coriander leaves A handful
Onions, cut finely 2 nos.
Tomatoes, chopped 2-3 nos.
Ghee for frying As required
Salt To taste
Method
1.Fry the grated coconut till brown in a little ghee.

2.Grind together fried grated coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chilies and coriander leaves to a fine paste without water.

3.Remove the masala, pass water in the mixer jar and keep the masala water aside.

4.In a vessel heat 2 tbsps. ghee and fry onions till brown.

5.Then add the chicken pieces, chopped tomatoes, salt and stir on low fire for 10 minutes.

6.Then add the ground masala and the masala water.

7.Cook the chicken curry until quite dry.
 
 

    Updated 08 November, 2007 - webmaster Dirk Steine