Recipe by Brian Holley
A slightly sweeter chicken curry due to the use of coconut and tomato puree. The garam masala is added when cooking the spices, not at the end of cooking which is more normal. This dish originates from the Deccan region of India. Fresh coconut is essential to get the best from this dish. It is very simple to cook, serve with plain boiled rice and a vegetable curry. Delicious.
- 1 large onion, sliced
- 2 ounces ghee or 2 ounces butter
- 2 garlic cloves, sliced
- 2 green cardamoms, split open at one end
- 2 whole cloves
- 2 inches cinnamon sticks
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 3 lbs skinless chicken, and jointed
- 4 ounces tomato puree
- 1⁄2 pint water
- 1⁄2 coconut, fresh
- 1 lemon
Directions See How It's Made
- Skin and joint the chicken, set aside.
- Heat the ghee or butter in a heavy pot and fry the onions, garlic and all of the spices, turn heat to low and cook for 10 minutes.
- Add the tomato puree to the spice mix and stir well. Add the chicken and turn till coloured all over. Add the water, stir. Bring to the boil and simmer.
- Remove the flesh from coconut and slice as thinly as possible, add to the pot. Cover with a lid and simmer for 1 hour.
- Shread the lemon over the chicken just before serving.