The use of dry coconut in recipe makes the curry a unique one. Its flavor is just too good because of the oil emitted from the ground coconut while frying. Curry is rich, colorful and comforting. Best served with suits steamed rice.
500 grams Chicken pieces with bone
3 tsp oil
Salt to taste
For dry roast
1 small onion
1 inch ginger
1 whole garlic pod
2 tbsp coriander seeds
4-5 tbsp grated dry coconut
1 inch cinnamon
5 pepper corns
6 dry red chilies
Step 1: Roast all ingredients with tsp of oil. First roast coriander seeds, followed by coconut, cloves, pepper, cinnamon, until you smell the aroma and as soon you turn off add red chilies and let it stand on hot pan for a while. Sauté onion, garlic, ginger separately for a minute.
Step 2: Blend all the roasted ingredients to fine paste using required amount of water.
Step 3: Heat 2 tsp oil in a pan, add chicken, pinch of turmeric and sauté for 2 to 3 minutes in medium heat. Add ground masala, coriander and sauté for a minute, add salt when oil start to separate. Add a cup of water. Cover the lid and cook for 6 minutes or until done. Saute to get desired consistency of gravy.
As I always say spices can be adjusted based on your spice level