Chicken: 1 kg
Onion: 2 large
Green chilli: 4 nos
Ginger: 1 tsp
Garlic: 1 tsp
Water: 1 small cup
Coconut: 1 (1st milk 1 mug, 2nd milk 1.5 cups)
Elaichi: 3 nos
Cloves: 5 nos
Cinnamon: 2 inch
Peppercorn: 1 tsp
(crush the above 4 ingredients to release essential oils)
Coriander: 1/4th tsp
Cornflour: 2 tbsp
Fresh ghee: 1 tbsp
Cashewnuts: 8 nos
Sultanas: 8-10 nos
Curry leaves: 2 stalks
Coriander leaves: a bunch
– Put the chicken, ginger, garlic, chilli and the water into a pressure cooker until one whistle sounds.
(Tip: to decrease your cooking time, keep some chicken, chilli, onion and ginger garlic mix boiled, frozen and ready to use. When required, defrost, add onion potato, chilli, 2nd milk of the coconut and pressure cook for 1 whistle)
– In a kadai , saute the crushed elaichi, cinnamon, clove and peppercorns in oil
– Add 1/4th coriander powder
– Add the 2nd milk of the coconut and when boil well
– Add the boiled cooker ingredients into the kadai
– Once the gravy reduces, mix the cornflour in 1st milk of the coconut and add into the gravy to thicken
– In a saucepan, add the hee and fry some onions and garlic till caramalized.
– Add cashew and sultanas (Tip: add the cashew first and then the sultanas, else the sultanas will burn)
– Saute curry leaves in the ghee mix and pour onto the gravy.
– Add fresh curry leaves and coriander leaves and serve hot with your favorite breads! Enjoy!