Ingredients:
1/2 kg chicken
For grinding :
2 tsp coconut oil
1/2 of 1 medium onion, sliced
4 shallots
7 garlic cloves
1 green chilli
1 1/2 tsp cashew nuts
1/2 of 1 medium tomato, chopped
1/2 tsp salt
For Gravy:
1 1/2 tbsp coconut oil
1 cinnamon
1 cardamom
2 cloves
3-4 pepper corns
1 medium onion, finely chopped
1-2 green chillies
1 1/2 tsp ginger, finely chopped
few curry leaves
1/4 tsp turmeric powder
1/4 tsp chilli powder
1 tsp coriander powder
1/2 tsp garam masala
3/4 sour raw mango, peeled and chopped
1 1/2 cup second extract of coconut milk
1/2 cup thick coconut milk
salt to taste
For Tempering:
2 tsp coconut oil
1/2 tsp mustard seeds
1 dry chilli
1 sprig curry leaves
1/4 tsp kashmiri chilli powder
Preparation:
- Heat 2 tsp oil in a pan and add garlic, 1/2 of 1 medium onion sliced , 4 shallots and 1 green chilli and saute well.
- Add cashew nuts, 1/2 of medium tomato chopped and 1/2 tsp salt and saute well for 3-4 minutes till onion turns light brown.
- Switch off the flame and keep it aside to cool and then grind to a paste. Keep it aside.
- Heat 1 1/2 tbsp oil in a pan/ kadai and add cinnamon, cardamom, cloves and pepper corns.
- Add finely chopped onion, 1-2 green chillies, ginger and few curry leaves and saute well till light brown.
- Add turmeric powder, chilli powder, coriander powder and garam masala and mix well.
- Add ground paste into this and saute well. Add little water to the mixie jar and rinse and add this and saute well for 3-4 minutes at low flame till oil separates.
- Then add cleaned chicken pieces and 1/2 of chopped raw mango pieces and mix well at high flame for 2-3 minutes till the colour of chicken changes to white.
- Add salt and second extract of coconut milk into this and mix well.
- Once it starts to boil, cook covered for 15 minutes at low-medium flame.
- Then add 1/4 of chopped raw mango pieces, mix well and cook covered for 5 minutes.
- Adjust salt and add thick coconut milk and mix well for 2-3 minutes. Switch off the flame.
- Heat 2 tsp coconut oil in a pan and splutter mustard seeds. Add dry red chilli and few curry leaves.
- Switch off and add 1/4 tsp kashmiri chilli powder and mix. Pour this tempering to the curry and mix well. Serve hot with rice, parotta, chapati etc….
Recipe Source: Mahimas Cooking Class
