By Alison Pinto
Ingredients
1Kg chicken, cut into medium sized pieces
6 tbsp ghee
8-10 onions
juice of 2 limes
1 coconut - thick and thin milk extracted from it
1 coconut - grate and roast with two of the onions(sliced lengthwise) and a little ghee. (This should be roasted until the coconut becomes a pale brown.)
Roast and grind (to paste with a little water):
- roasted coconut/onion mixture
- 2 tbsp corriander seeds
- 5 peppercorns
- 15 dried red chillies
- 1tsp turmeric
- 6 cloves
- 1/2 inch piece cinnamon
- 1/2 nutmeg
- 3/4 tblsp aniseed
- 1tbsp poppy seeds
Method:
- Chop four of the onions and fry until light brown.
- Add the chicken and brown.
- Add the ground paste, fry for a minute and then add the thin coconut milk.
- Cook until chicken is tender.
- Cut the remaining onions into quarters and add to the chicken.
- Boil on high flame for a few minutes then lower flame
- Add the thick coconut milk.
- Add salt if required.
- Simmer on low for 10 minutes or so until sauce has thickened.
- Sprinkle over some lime juice prior to serving.
Non Veggies Index
