Indian Recipes #106
with
Anvi

Sukka

Recipe Servings: 20
Preparation Period: 20 Minutes
Cooking Period: 45 Minutes
Total Cooking Period: 1 Hour and 5 Minutes

Ingredients
For your spice blend:
five g whole red chilli
half inch cinnamon
two bay leaves
one tsp cumin seed
half tsp fennel seed
half tsp black peppercorns, crushed
two pods green cardamom
two Tbsp canola oil
fifteen g curry leaves
fifty g onion
one tsp ginger and garlic paste
one-eighty g chicken
two hundred fifty mL water
thirty g tomato
twenty g desiccated coconut
two tsp poppy seed

Instructions:
1.Mix all ingredients for the spice blend. In large frying pan, dry roast all spices and cool to room temperature.
2.In grinder, paste seasonings till almost smooth (a bit coarse is okay).
3.In thick bottom pan, heat up the canola oil and then temper curry leaves, onion and ginger-garlic paste. Put chicken and cook until almost golden brown.
4.Put ground masala paste (all ingredients except curry leaves, onion and ginger garlic paste) and further cook for twenty-twenty five minutes over slim flame with water and reduce till chicken cooks through well.