Friday, February 17, 2012




Chicken - medium sized pieces - 8 (about 800 grams)
Curry leaves - 8
Onions chopped  -2 nos.
Tomatoes chopped  - 2 nos.
Red chilli powder - 1 teaspoon
Turmeric powder - 1 teaspoon
Lemon juice -2 teaspoons
Oil - 2 teaspoons
Water - 2 cups
Salt to taste
Coriander leaves finely chopped -  for garnishing

For the Paste

Red chillies - 6
Grated coconut  - 6 tablespoons
Coriander - 1 teaspoon

Cumin - 1 teaspoon
Fennel seeds - 1 teaspoon
Cinnamon broken - 1" piece
Cloves -2 nos. 

Green cardamoms - 2 nos.
Chopped ginger - 2 teaspoons
Chopped garlic - 2 teaspoons

Poppy seeds - 2 teaspoons

In a little hot oil roast all the ingredients for the paste except for ginger and garlic.

Allow to cool and grind to a paste along with ginger and garlic.

Heat oil in a heavy-bottomed pan on medium level till hot and fry the chopped onions till they are golden brown.

Add the curry leaves, the ground paste , turmeric and red chilli powders.

Fry for some more time.

Add the chopped tomatoes and fry for about 2 minute(s) or till the oil leaves the sides of the pan.

Add the chicken and mix well.

Cook on medium level for about 5 minutes.

Add the lemon juice and water.

Sprinkle salt to taste.

Mix well.

Cover and cook on low heat for about 20 minutes or till the chicken is fully tenderised.

Garnish with finely chopped coriander leaves.


Though curry leaves may be difficult to obtain, traditionally they are a must for this dish. Dried curry leaves may be available in Indian stores.

Serve hot with: coconut rice or white rice or Indian Roti

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