Requirement

1. 1 kg Chicken (cleaned and cut)
2. 1 and half coconut for coconut milk
3. Half coconut grated
4. 15-20 red chillies
5. 2 tablespoon coriander seeds
6. 1 teaspoon cummin seeds
7. 10 fenugreek seeds
8. 1 teaspoon peppercorns
9. 10 flakes garlic
10. 1 onion
11. 1 tablespoon butter
12. Salt to taste
13. Juice of 1 lemon

For Seasoning

1. 2 tablespoon ghee
2. 1 onion chopped
3. Half teaspoon garam masala (cordamom, cinnamon sticks, cloves)

Method

Grate the coconut and grind finely with two cups hot water. Squeeze out thick coconut milk and keep aside Add three cups of hot water to the residue and extract thin milk.

Roast half grated coconut till light brown. Fry ingredients from red chillies to peppercorn in a little ghee. Fry half chopped onion till light brown in ghee. Grind all these together with turmeirc powder and garlic flakes with a little of the thin coconut milk till very fine.

Remove the masala from the grinder and add 2-3 cups of water, the remaining thin coconut milk, chicken pieces, onion, butter, salt to taste and boil in a pressure cooker for five minutes. Open the pressure and add the thick coconut milk, lemon juice and bring to a boil, then simmer for a few minutes.

Heat two teaspoons of ghee in a flat vessel on the fire. Add choppd onion and fry till brown. Add garam masala powder and pour the curry over the seasoning, cover and remove from fire.

Serve with a big smile