Ingredients
3/4kg-1kg chicken
2 tbsp coriander seeds
1/2 tsp fennel seeds
1 tsp black peppercorns
12 roasted whole dry red chilies
½ medium sized onion.
1tsp cumin seeds
½ tsp turmeric powder
2 sprigs Curry leaves
½ onion sliced
8-10 garlic flakes
¾-1cup grated coconut
1 large onion finely chopped
2 tbsp ghee/butter/oil
Directions
Dry roast coriander seeds, fennel seeds, cumin seeds, black peppercorns, whole dry red chilies and onion and grind to a fine paste. Marinate the chicken pieces with ground paste and turmeric powder for an hour. Mix and crush together the grated coconut and garlic. Heat oil in a pan and sauté curry leaves and onion till golden brown .Next add the marinated chicken cook till the chicken is done (Do not add water). When the chicken is almost done,add the crushed coconut and cook for another 2-3mins.Heat ghee in another pan and fry the onions and pour it to the curry.
Notes:
This curry is completely dry so before adding the coconut make sure that there is no water left in the pan.
