chicken 1 (cut in medium sized pieces)
coriander leaves 1 (whole bunch chopped)
onions 4 (sliced)
garlic 6 cloves (sliced)
ginger 1 1/2 inch (finely chopped)
lime 1/2
coconut 1 (freshly grated)
oil as required
Salt as per taste
Grind together to a smooth paste
red chillies 12
poppy seeds 1 1/2 tbsp
coriander seeds 2 tbsp
cumin seeds 1/2 tbsp
turmeric powder 1/2 tsp
garam masala 1 tbsp
cashew nuts 1 tsp
Method:
* Soak the grated coconut in 1/4 cup of hot water and extract the thick coconut milk.
* Then add additional glass of hot water and extract the thin milk (2nd milk).
* Add 1/2 cup of hot water and extract the last diluted milk. (Grind and extract)
* Heat oil and fry the onions ginger, garlic till brown.
* Add the ground masala and fry for few minutes, now add the coriander leaves.
* Now put the chicken pieces and fry, cook over a low flame till the chicken is well browned, add the last milk and cook. keep adding the 2nd milk simmer for a while.
As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water
* After the chicken is cooked, remove from fire. Let there be enough gravy.
* Finally add lime juice and the first extracted coconut milk.
Never boil after the thick coconut milk is added
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