Prep 15 mins
Cook 20 mins
Yummy and Fast sauce. It can be as spicy as you like this recipe has some kick. Use more seeds for more spice. If you can get dried Kashmiri-style chiles your sauce will be more authentic and red. The dish can be stored in the fridage for 4-6 days. It can be frozen as well. I always freeze the leftover sauce to use in a jam in the future.
- 10 -15 kashmiri chilies (or fresh red chilies)
- 2 1⁄2 cups coconut milk
- 1⁄2 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1 teaspoon sesame seeds
- 3 cloves
- 6 peppercorns
- 1 inch cinnamon stick
- 3 cardamoms (black is preferred)
- 1⁄2 inch piece fresh ginger, peeled and chopped
- 4 garlic cloves, finely chopped
- 3⁄4 cup red onion, coarsely chopped
- 1⁄3 cup oil
- 1 1⁄2-2 lbs chicken, cup into pieces (with or without bone)
- 2 tomatoes, finely chopped
- 1 teaspoon rice vinegar
- 1⁄2 teaspoon garam masala
- If you have Kashiri chilies, soak them in water for 15 minutes.
- Combine cumin, coriander and sesame seeds, cloves, peppercorns, cardamoms, ginger, garlic, onions and chopped chilies in a blender or food processor. Puree to a smooth paste, add a little bit of water if necessary.
- Heat oil in pot. When hot add spice paste and fry with cinnamon stick for 5 minutes.
- Add the chicken and fry for 5 minutes. (remove cinnamon stick).
- Add tomatoes and 1 teaspoon salt. Fry 5 more minutes.
- Add coconut milk and simmer until chicken is almost done.
- Add vinegar and masala.
- Taste for salt. If it is too spicy add some peeled cubed of potato. The sauce can be diluted with 1/2 - 3/4 cup water.