• Chicken ½ kg (boneless)
• Yogurt 250 gm
• Tomatoes 2
• Whole green chilies 6
• Green cardamom 6
• Fresh coconut 1 cup
• Coconut water 1 cup
• Coriander leaves ½ bunch
• Whole black pepper 1 tsp
• Salt ½ tsp or to taste
• Green chili paste 2 tbsp
• For Tempering:
• Curry leaves 6
• Red chilies 6 (whole)
• Cumin seeds ½ tsp
• Mustard seeds ½ tsp
• Oil 4 tbsp
• Fresh grated coconut for garnishing

Marinate boneless chicken in green chili paste, salt, yogurt, whole black pepper and green cardamoms.

Grind together fresh coconut with 1 cup water and strain with a fine strainer.

Put marinated chicken in a wok, cover and cook over low flame for 10 minutes.

Now add coconut water with green chilies and tomatoes.

Cover and cook over low flame for 10 minutes.

Heat oil in another pan, add cumin seeds, curry leaves, whole red chilies and mustard seeds.

Fry well, pour on top of chicken.

Garnish with grated coconut and serve hot with cumin rice

by Pak101.com (few years ago!) / 1070 views