Ingredients
800 Grams Chicken Breast, cut into bite-size pieces
½ cup to 1 cup Coconut unsweetened shredded
4 tbsp Oil
4 - 6 Garlic cloves crushed
1 tbsp Ginger paste
4 Whole dry red chillies broken
1 tsp Cumin seeds
1 ½ Coriander seeds
10 Black peppercorns
6 Cloves
2-inch Cinnamon stick
4 Star anise
½ tsp Turmeric powder
2 Onions chopped
Salt to taste
1 tbsp Tamarind paste
¼ tsp Nutmeg grated
Method
- Heat one tablespoon of oil in a pan and lightly brown coconut, and transfer into a mixer jar. Add garlic cloves.
- Dry roast red chillies, cumin seeds, coriander seeds, black peppercorns, cloves, cinnamon and star anise till fragrant. Add it to the coconut in the jar.
- Add turmeric powder and a little water and grind to a smooth paste. Heat the remaining oil in a deep pan and sauté onions till well browned. Add ginger. Add chicken and sauté on high heat for two to three minutes.
- Add salt and mix. Add the masala paste and stir well. Add two cups of water and stir. Add tamarind and mix. Add nutmeg. When the mixture comes to a boil, reduce heat, cover and cook for about thirty minutes or till oil separates.
- Serve hot with rice
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