A recipe from coastal India - Konkan murgh
With vinegar and chillies, this curry packs some great flavour - serve hot with rice
| PREP TIME | 15 m |
|---|---|
| COOK TIME | 30m |
| SERVES | 4-6 |
1 fresh coconut, grated
1 tsp cumin seeds
A pinch of turmeric powder
1/2 cup ghee
10 whole peppercorns
2 red chillies
8 cloves
1 small piece cinnamon
3 large onions, chopped
1-inch ginger, grated
4 green chillies, chopped
4 large tomatoes, chopped
2 tsp vinegar
2 medium size chickens, cleaned and cut into small pieces
2 tsp salt
1. Grind coconut with cumin and turmeric powder and extract the milk twice.
2. Heat ghee, add peppercorns, red chillies, cloves, cinnamon, 2 tbsp of ground coconut and fry for 2-3 minutes. Then add onions, green chillies, ginger, tomatoes and fry for 5-6 minutes. Add vinegar and the cut chicken pieces and salt. Stir well and fry.
3. Add half the coconut milk, cook over low heat until dry. Add remaining coconut milk, bring to a boil, cook till the chicken is done and the gravy is thick. Remove from heat and serve hot.
ImTege courtesy: Shutterstock
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