Wednesday, July 20, 2011

Chicken Roasted Masala Coconut Curry by Athena Fernandes

2 lbs chicken cut into pieces
1 small onion sliced
1 cup water

Roasted Masala:
1 tbsp coriander seeds
1 tsp cumin (jeera) seeds
6-7 peppercorns
1 tsp kuskus (poppy seeds)
¼ tsp mustard seeds
6-7 dried red chillies (can remove seeds for less hotness)
1 large onion cut into cubes
1 cup scraped coconut

Grind the roasted masala with a small ball of tamarind and water, to a fine paste

Other ingredients:
Curry leaves
½ onion sliced thin
salt, vinegar to taste
1 tin coconut milk
1 tomato cut into cubes
¼ tsp turmeric

Heat oil and add the sliced onion. Fry till brown.
Add the roasted masala, the half cooked chicken, tomato and enough water for a thick curry.
Cook till chicken is cooked, adding the turmeric, salt and vinegar.
When done, break curry leaves and throw in.

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