• Chicken, cleaned and cut into pieces 1
• Potatoes, cubed 2
• Tomato, sliced 1
• Onions, sliced 2
• Garlic, chopped 2 Tablespoons
• Ginger, chopped 1 Tablespoon
• Green chillies, slit lengthwise 2
• Cinnamon stick 1
• Bay leaf 1
• Cloves 4
• Cardamom pods 2
• Fennel seeds (saunf) 1 Tablespoon
• Whole coriander seeds 2 Tablespoons
• Whole dry red chillies 4
• Grated / dessicated coconut 4 Tablespoons
• Handful of curry leaves
• Chilli powder 2 Teaspoons
• Turmeric powder 1 Teaspoon
• Coriander powder 1 Teaspoon
• Mustard seeds 1/4 Teaspoon

Clean the chicken and cut into medium size pieces. wash well, drain and marinate with 1 teaspoon chilli powder, 1/2 teaspoon turmeric powder and a bit of salt. set aside.

Dry roast the cinnamon, cloves, cardamom pods, bay leaf, fennel seeds, coriander seeds, whole red chillies, dessicated coconut and a few curry leaves. keep mixing it well so that no part of it gets burned.

The coconut should have turned an even brown, and the curry leaves should be wilted and dry.

Transfer the dry roasted spices and coconut to a mixer and grind to a paste using a little water. set aside.

Heat oil in a kadai / vessel. add the mustard seeds.

When the mustard seeds splutter, add the curry leaves and toss about for 10 seconds.

Add the slit green chillies, ginger and garlic. stir till they turn a slight golden brown.

Add the sliced onions and the remaining turmeric powder. stir till the onions are translucent.

Add the tomato, remaining chilli powder and coriander powder. stir well (about 2 minutes).

Next, reduce the heat to medium and add the masala paste prepared earlier. mix well, about 2 minutes. then add the potatoes and stir well. cook covered for about a minute.

Increase the heat to high, and add the marinated chicken pieces. stir them around till the pieces are evenly coated with the masala and turn slightly opaque.

Add enough water to form a gravy, and return to a medium - low flame. cook covered for about 10 minutes, stirring occasionally.

By this time, the fat should have separated from the curry. add salt at this stage, stir and cook uncovered for another 5 minutes.

Check seasoning and test the potatoes to see if done, and switch off the flame.

Let the curry rest for about 20 minutes, before serving. serve with rotis or rice.

by Pak101.com (few years ago!) / 5508 views