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Ingredients: 1 chicken-cut into pieces
1 tsp cumin seeds
1 tbsp coriander seeds
2-3 dried red chillies
1 cup coconut-grated
1 cup onions-grated
2 tsp ginger-garlic paste
1 tsp salt or to taste
1 tsp turmeric powder
tamarind pulp from 20 gm tamarind
1 cup coconut cream
Method: Dry roast the cumin, coriander and the chillies. Take them off the pan, and grind them to a paste along with the grated coconut.
Heat oil and add the onions and ginger-garlic paste. Saut�ill onions are brown. Add the chicken over high heat and saut�ill opaque.
Add the ground paste, salt and turmeric and saut�ill fat separates.
Add water to cover, bring to a boil, then lower the heat and cook till chicken is tender.
Add the tamarind and coconut cream, simmer for a few minutes and serve.
CHEF:GAUTAM SUSEEL
1 tsp cumin seeds
1 tbsp coriander seeds
2-3 dried red chillies
1 cup coconut-grated
1 cup onions-grated
2 tsp ginger-garlic paste
1 tsp salt or to taste
1 tsp turmeric powder
tamarind pulp from 20 gm tamarind
1 cup coconut cream
Method: Dry roast the cumin, coriander and the chillies. Take them off the pan, and grind them to a paste along with the grated coconut.
Heat oil and add the onions and ginger-garlic paste. Saut�ill onions are brown. Add the chicken over high heat and saut�ill opaque.
Add the ground paste, salt and turmeric and saut�ill fat separates.
Add water to cover, bring to a boil, then lower the heat and cook till chicken is tender.
Add the tamarind and coconut cream, simmer for a few minutes and serve.
CHEF:GAUTAM SUSEEL
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