600 g chicken pieces 2 tablespoon cooking oil ( 1 tablespoon for brown onion ) 2 tablespoon ginger - garlic paste 3/4 teaspoon salt to taste ( or to taste ) 1/2 cup water 1 spring curry leaves 1 teaspoon chopped coriander leaves ( for garnishing )
1, For Brown Onion Paste:
3 onions , finely sliced
Heat 1 tablespoon oil in a frying pan. Add sliced onions and fry till brown on a medium heat. Make a smooth paste in a mixer. Keep aside.
2, For Spice Paste:
3/4 teaspoon red chilli powder 1/2 teaspoon turmeric powder 1 teaspoon coriander powder 2 tablespoon water
Dilute spice powders with water.
3, Almond - Coconut Paste:
6 almonds ( soak almonds in 1/4 cup water for 1 hour and remove the skin ) 1/4 cup grated coconut 2 tablespoon water
Make a smooth paste of almonds and grated coconut in a mixer. Add water while grinding.
Wash and clean chicken pieces, Drain out water.
Heat 1 tablespoon oil a kadai / deep pan. Add brown onion paste. Saute on a low heat for 5 minutes. Add ginger - garlic paste and fry for 3 minutes. Add diluted spice paste and curry leaves. Saute on a low heat for 5 minutes ( till the raw smell goes ).
Add chicken pieces and 3/4 teaspoon salt ( or to taste ). Mix well. Add 1/2 cup water. Cover with a lid and cook on a medium heat for 10 minutes.
Add almond - coconut paste. Mix well. Cover with a lid and cook on a low heat for 15 minutes ( or till the chicken pieces are soft ). Sprinkle chopped coriander leaves. Serve with Roti / Chapati / Parathas / Rice / Puao.