Ingredients
- Whole chicken (de-skinned) and chopped into medium-sized pieces: 1.2 kg
- Medium-sized potatoes (de-skinned and halved): 3
- Purple onion paste: 1.5 cups
- Garlic paste: 1 tbsp
- Ginger paste: 3/4 tsp
- Black pepper powder (freshly powdered): 2 tsp
- Salt (for frying the potatoes): 1/4 tsp
- Salt (for marinating the chicken): 1.25 tsp
- Turmeric powder (for marination): 1/2 tsp
- Dried bay leaf: 1
- Whole cinnamon (1-inch-long; called dalchini): 3
- Whole green cardamoms (choti elaichi): 6
- Whole black cardamom (badi elaichi)
- Cumin powder: 1.5 tsp
- Desiccated fresh coconut: 2.5 tsp
- Fresh cream: 2 tbsp
- Salt (for the curry): 1.5 tsp
- Turmeric powder (for frying the potatoes): two pinches
- Turmeric powder (for the curry): 3/4 tsp
- Green chillies (slit): 4
- Water: 2 cups
- Oil: 1/2 cup (for cooking)+ 1.5 tbsp (for marination)
Preparation
Step 1
Marinate the chicken for at least 1 hour with salt, turmeric powder and 1.5 tbsp oil.
Heat oil in the kadhai or wok. Add the bay leaf, cinnamon and the cardamoms to the hot and smoking oil, regulating the flame to “medium”.
Fry the potatoes with ¼ tsp salt and two pinches of turmeric powder, till these become brownish. Remove the potatoes, but leave the whole spices in the oil.
Add the onion-garlic-ginger paste to the oil. Add 1.5 tsp salt and sauté till the onions lose the water content. Now add the cumin powder and sauté for 5 min, or till the paste looks light brown.
Add the desiccated coconut and continue to sauté till the mixture becomes dry.
Add the marinated chicken and ¾ tsp turmeric powder and continue sautéing till the chicken has a brownish tan. This should be done at medium-to-low flame for best results.
Add the pepper powder and mix with the chicken. Continue to cook over medium flame for 5 min. Then, add the cream and cook for 10 min.
Add the water and the green chillies. Stir the chicken and close the lid. On a simmered flame, leave this curry to boil for 20 min.
Enjoy with Indian flatbreads or with steamed rice.