Ingredients

• 500 g - chicken
• 15 dried red chillies
• 1.5 tbsp (25 g) - coriander seeds
• 1 tsp - jeera (cumin seeds)
• 1/2 tsp - methi seeds
• 1 pinch ajwain (optional)
• 1/2 tsp - peppercorns
• Ghee for frying (or 1 tbsp - oil )
• 10 garlic flakes
• 1/2 tsp - turmeric powder
• 1.5 tsp - tamarind paste
• 50 g (3 tbsp) - coconut, grated
• 1 big onion, finely sliced
• 1.5 tsp - butter
• 1/4 cup - water
• 1/2 tsp - salt
• For seasoning:
• 1 tsp - ghee
• 1 tbsp - onion, finely sliced

How to Make Kori Ajadina

• Fry red chillies, coriander seeds, 1/2 tsp cumin seeds, methi seeds, ajwain and peppercorns in a little ghee, then grind them along with 4 garlic flakes, turmeric powder and tamarind paste to a fine paste. Remove the masala and keep aside.
• Then grind grated coconut, 6 garlic flakes and 1/2 tsp jeera coarsely without water.
• Clean and cut chicken.
• Heat oil / ghee in a wide kadai or frying pan. Fry sliced onions till golden in colour. Add chicken, finely ground masala, 1/4 cup water and salt to taste.
• Cover with a lid and boil till cooked. Add the ground coconut mixture and keep on a low flame till the curry thickens and becomes fragrant.
• Heat 1 tsp ghee in a kadai and add 1 tbsp chopped onion. Fry till dark brown and pour the curry over the seasoning. Serve hot with rice / rotis.
• Recipe Courtesy: Niya's World