Ingredients
SERVINGS: 4 Serving(s)
- 1 pound chicken, cubed
- 3 tablespoons coconut oil
- 1 teaspoon cardamom
- 1 stick cinnamon
- 1 teaspoon cloves
- 2 cups onions, sliced
- 1 tablespoon garlic, sliced
- 1 tablespoon ginger, julienned
- 5 green chilies
- 1 sprig curry leaves
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 tablespoon coriander powder
- 1 teaspoon garam masala
- 1 teaspoon fennel powder
- salt to taste
- 1/2 cup coconut milk
Cilantro paste
- 2 tablespoons coconut oil
- 1/2 bunch cilantro
- 1/2 cup coconut, grated
- 2 tablespoons cashews
- 2 tablespoons coriander seeds
Cooking
To make the cilantro paste
Heat oil in pan and sauté the coriander seeds, coconut and cashews. Add the chopped coriander leaves and sauté a few more minutes. Allow to cool and blend in a mixture to make a fine paste.
To make the chicken curry
Heat the coconut oil in a pan and sauté cardamom, cinnamon, cloves, chopped onions, ginger, garlic, green chili and curry leaves till light brown in colour. Add turmeric powder, chili powder, coriander powder, fennel powder and garam masala. Sauté it and add the chicken cubes with the above coriander paste, salt and a little hot water. Allow it to cook well. Finish with coconut milk and bring it to boil.
