1.5 lb boneless skinless Chicken thighs
2 tsp Mustard seeds
1 tsp Cumin seeds
8-10 Curry leaves
2 large finely chopped onions
Coriander leaves
1 medium tomato
1.5 cups grated coconut
Salt to taste
1 tsp Garam Masala
2 tsps ginger garlic paste
1/2 tsp Turmeric powder
1 tsp Chilli Powder
3 Green chillies
4 cloves
1 tbsp oil
Method
Serves 4 people
Sort the grated coconut into 3 equal parts and keep aside
Cut the chicken into bite sized pieces.
Heat oil in a wok, lower flame to medium and add mustard seeds, cloves, cumin seeds. When they begin to splutter, add the curry leaves.
Add the onions, green chillies and stir till the onions turn golden brown. Add the tomatoes and one part grated coconut and mix well for about 3 mins. Add ginger garlic paste and stir till the onions are golden brown and the tomatoes blend with the mixture.
Add the chicken pieces, turmeric powder and chilli powder and mix well.
Cover the wok and cook dry for about 5 mins, stirring occassionally.
Once the chicken is lightly fried, add garam masala, salt and mix well.
Add the 2nd portion of the grated coconut to the mixture with 2 cups of water
Cover and cook on low heat for about 15 mins or till the gravy thickens.
Add the last portion of the grated coconut, mix and cook for about 5 mins.
Garnish with coriander leaves and green chillies.
