This recipe is adapted from ' The Pondicherry Kitchen ' - an interesting cookbook by Lourdes Tirouvanziam Louis .Traditional recipes from the Indo French Quarters are showcased here . This is a spicy & garlicky recipe .
1 Kg Chicken - 12-14 Pieces.
Step One :
1/4 Coconut - Grate , roast and make a paste of.
Make powder of :
1 Tablespoon Jeera Seeds.
2 Tablespoons Coriander Seeds.
15 Dry Red Chilies ( Adjust )
2 Teaspoons Black peppercorns.
1/ Teaspoon Methe Seeds.
Dry roast the above spice and make and grind to a paste.
20-25 Unpeeled Garlic Cloves
15 Curry Leaves
Pound the above coarsely.
Heat two tablespoons oil , add 1 small piece cinamon , bay leaf . Next add 10 whole garlic cloves , 4 onions minced and fry till onions are golden brown. Now add the grated coconut ( step 1 ) & masala paste ( Step 2 ) , cook with haldi and salt 2-3 minutes and then add 4 tomatoes - chopped / pureed. Cook till oil separates.
Now add chicken , cook chicken till golden brown , adding a bit of water as needed . When chicken is 90% done add ( Step Three ) - Garlic curry leaves . Please note garlic and curry leaves are incorporated at the end - gives a rustic flavor to the dish.Cook to finish.
When chicken is done , add 1 tablespoon Tamarind Paste , 1 teaspoon sugar - adjust flavors.
This is delicious and spicy . Tastes best a day later.Please cook it on low heat to extract all the flavors gently.
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