You may also like
Categories:
poppy seeds cumin seeds coriander seeds red chillies garlic ginger paste coconut oil onions Curry tomatoes water Garam Masala turmeric salt coconut milk
Viewed: 9 - Published at: 9 years agoIngredients
- 1 Tablespoon Poppy Seeds
- 2 Tablespoons Cumin Seeds
- 2 Tablespoons Coriander Seeds
- 2 whole Dried Red Chillies
- 1 Tablespoon Garlic Paste
- 1 teaspoon Ginger Paste
- 1 cup Fresh, Grated Coconut
- 1 Tablespoon Oil
- 2 Onions, Chopped
- 1 sprig Fresh Curry Leaves
- 2 Tomatoes, Chopped
- 500 grams Mixed Chicken Pieces, Boneless Or Bone-in
- 1- 1/2 cup Water
- 1 teaspoon Garam Masala
- 1/2 teaspoons Turmeric Powder
- 1/2 teaspoons Salt
- 1 cup Coconut Milk
Method
- In a frying pan over medium heat, dry roast poppy seeds, cumin seeds, coriander seeds, and red chillies.
- Enjoy the smell!
- Stir and toss them around for 12 minutes.
- Once done, grind them together with garlic, ginger and fresh grated coconut, into a fine paste.
- If necessary, add some water.
- Set the paste aside.
- Heat oil in a pan.
- Add onions and curry leaves and stir-fry until onions turn golden-brown in color.
- Add tomatoes and cook until they become mushy and oil starts to separate.
- Add the chicken pieces into the pan and stir fry on medium heat for about 10 minutes.
- Add the ground paste, water, garam masala, turmeric powder, and salt to taste.
- Mix well, cover the pan and let it cook for about 20 minutes.
- Add the coconut milk and simmer for 10 minutes.
- Serve hot with rice or flatbread.
