Cooking chicken is truly an adventure. It can take many many twists and turns and when it comes to making curry - I did this version in a hurry over the busy weekend. A perfect curry to go with rotis or just plain rice..........either ways its a delight!
500 gms chicken
1/4 cup fresh grated coconut
2-3 green chillies
1/4 cup chopped fresh coriander leaves
Less than 1/4 cup - mint leaves
A small piece of ginger
2 pods of garlic peeled
A few curry leaves
1/4 tsp of fennel seeds
Salt to taste
A pinch of turmeric
About 8 kernels of cashewnuts( ground to a fine paste)
A tsp of fresh cream
1/4 Pepper powder
Step 1: Boil the pieces of chicken in a wok with a little water,salt and turmeric.
Step 2: Grind together to a fine paste - coconut,green chilli,mint,coriander fennel seedsginger and garlic .
Step 3: Add the ground green paste to the chicken and let it simmer - adjust salt at this point.
Step 4 : Check if the chicken is cooked and add the cashew paste and mix well.Let it simmer on slow heat.
Step 5: Add pepper powder for garnish and the frsh cream too. heat a tablespoon of oil and fry the curry leaves in it - Pour it over the chicken and serve hot !
Well, the thickness of the gravy could be adjusted by adding hot water. Spice could also vary to individual taste,add green chilli chopped or pepper powder to make it spicier. Enjoy!