Ingredients:
Chicken cut into medium sized pieces - 500 grams
Onion – 2 big sized
Ginger- ½ inch
Garlic – 4 to 5 pods
Malvani masala/ Red chilly Powder – 2 teaspoon
Turmeric powder – ½ teaspoon
Dry Coconut – ¼ cup
Fresh coconut/ desiccated coconut – ½ cup
Dried red chillies (Bedgi) – 4 to 5
Black peppercorns – ½ teaspoon
Cinnamon – 1 stick
Cloves – 5 to 6
Coriander seeds – 1 tablespoon
Saunf – ½ tablespoon
Bay leaf – 1
Poppy seeds – ½ teaspoon
Sesame seed – ½ teaspoon
Star anise – 1
Black cardamom – 1
Oil –2 tablespoons
Salt
Water
Recipe:
- Wash and marinate the chicken with salt and turmeric and keep it aside for 10 -15 mins.
- Heat 1 teaspoon oil in a pan and add chopped garlic
and ginger. Saute till it is brown.
- Now add 1 sliced onion and fry until the onion is nice brown in color. Take it out in a plate.
- In the same pan, heat little oil and fry all the dry spices together with red chilly.
- Now add fried onion, ginger and garlic. Mix and saute for 5 mins on slow flame.
- Keep this aside to cool down.
- Dry roast fresh and dry coconut till it is brown.
- Once cooled down, grind into a smooth paste.
- Grind coconut to make a smooth paste using little water.
- Heat 1 tablespoon oil in a pan.
- Add 1 finely chopped onion and saute till it become translucent.
- Add red chilly powder and cook until oil separates.
- Now add marinated chicken. Cover and cook for 10 mins on medium flame.
- Keep stirring in between.
- Now add coconut and onion paste.
- Add 1 cup water. Mix well and cook for 5-6 minutes on medium flame.
- When curry begins to boil, slow down the flame and let it simmer for 10 minutes.
- Serve hot with malvani vade, chapati, bhakari or with plain rice.
