Prep 10 m
Cook 40m


    For the paste:

    3 tbsp oil

    8-10 dry red chillies

    2 tsp coriander seeds

    8-10 black peppercorns

    ½ tsp fenugreek seeds

    1 tsp cumin seeds

    3 tbsp grated fresh coconut

    8 to 10 cloves garlic, chopped

    1 tsp ginger, chopped

    1 cup onion, sliced

    For the gravy:

    1 kg chicken, curry cut

    2 tbsp oil

    10 to 12 curry leaves

    1 cup onion, thinly sliced

    1 tsp turmeric powder

    ½ tsp garam masala powder

    Salt to taste

    ½ cup tomato puree

    3 tsp tamarind paste

    2 cups thin coconut milk

    ½ cup thick coconut milk

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Ingredient Substitution Guide


1. For the paste, heat 1 tsp oil in a pan. Roast the dry red chilies, coriander seeds, peppercorns, fenugreek seeds, cumin seeds, coconut, garlic and ginger until brown.

2. Heat the remaining oil in the same pan. Add onion and fry till onion is slightly translucent. Cool the roasted ingredients. Blend to make a smooth paste. Use a little water, if required. Keep aside.

3. For the gravy, heat oil in a pan. Add curry leaves and fry for a few seconds.

4. Now add turmeric powder and garam masala powder and fry for a few seconds. Add chicken and fry on high heat for three to four minutes.

5. Add the ground masala paste and fry for a minute. Now add salt and thin coconut milk. Then cover and cook the chicken until tender. Add tomato puree and tamarind paste and cook for two to three minutes.

6. Add the thick coconut milk and switch off the heat. Garnish with fresh coriander and fried onions.

7. Serve hot with rotti (rice crepes). Enjoy!