In this dish, the chicken is cooked in a coconut and herbs paste, which imparts a garden-fresh flavor and fragrance. It’s best served with rice.
1 whole chicken weighing about 1 kg, cut into medium to small pieces
2 onions, sliced
2 tomatoes, quartered
1 tsp minced ginger
2 tsp minced garlic
1 tbsp lime juice
1 tbsp salt
¼ cup oil
½ cup grated coconut
1 cup fresh coriander leaves (cilantro)
¼ cup fresh mint leaves
4 green chillis
Curd ¼ cup
Curd ¼ cup
Grind the ingredients into a smooth paste.
2 cinnamon sticks
Roast and grind to a powder.
- Heat the oil in a large skillet. Add the onions and fry for a couple of minutes, until they are soft.
- Add the ginger and garlic, and stir-fry for 2-3 minutes, until they are browned evenly. Add the coconut paste and fry for 2 minutes or until the oil rises to the top.
- Add the chicken, salt and spice powder. Mix well, cover and cook for about 20 minutes over low heat, stirring occasionally, until the chicken is cooked and well seasoned.
- Add the tomatoes, fry for another minute, then remove from heat. Stir in the lime juice, just before serving.