1.One whole chicken ,cleaned and cut in to curry sized pieces.

2.Coriander leaves [malli illa]- 1whole bunch chopped.

3.onions-4  sliced.

4.garlic- 6 cloves sliced.

5.ginger-1big piece finely chopped.

6.lime-  1/2 a piece.

7.coconut-1 fresh grated.

8.oil & salt to taste.
 

Grind together to a smooth  paste:

12 red chillies,  1&1/2 tbspn of poppy seeds [khus-khus], 2 tbspn of coriander seeds,

1/2  tspn of cumin seeds [jeera],1/2 tspn of turmeric powder or whole turmeric 1 -inch piece, 1 tspn of garam masala [optional] & 6 nos of  cashew nuts.

Method of Preparation
 

1.Soak the grated coconut in 1/4 cup of hot water and extract thick milk.

2.Then add1 glass of hot water and extract the thin milk [2nd milk]. you can use the

mixer and remove the thin milk.

3.Add 1/2 cup of hot water and extract the 3rd milk. Grind and extract.

4.Heat oil and fry the onions ginger, garlic, and coriander leaves.

5.Add the ground masala and fry for few minutes till the raw smell evaporates.

6.Now put the chicken pieces and fry ,cook over a low flame till the chicken is well browned ,stir in the 3rd milk and cook. keep adding the 2nd milk simmer for a while.

[As chicken cooks fast be careful while adding the coconut milk, if you find the water is more in the curry don't add any more of coconut milk, and keep the lid open and evaporate the water.]

7.After the chicken is cooked, remove from fire. Let there be enough gravy.

8.Finally add lime juice and  the first extracted coconut milk. [Never boil after the thick

coconut milk is added]

9.Serve hot with parotta or rice.

Do let me know how the curry turned out to be.

Courtesy: Vijila Nirmal