Green Chicken Curry - 2

Roopa Nayak

Ingredients
1 kg Chicken pieces ( broiler )
1 coconut of 1 1/2 cups of coconut milk
2 medium bundles of coriander
11-12 green chillies
11-12 garlic pods
3 marble sized bits of tamarind
4" ginger
4 medium onions

Sabud Garam Masala
1 tsp khus khus
5-6 cloves
3-4" cinnamon
7-8 peppercorns
1 cardamom
1/2 tsp jeera
1 tsp coriander seeds

Method
Make a paste out of one bunch of coriander, 2" ginger, 7-8 pcs garlic and 7-8 pcs green chillies. Apply to the chicken pieces along with salt and a pinch of turmeric and set aside.

Fry one chopped onion, 4 pods of garlic, 2" of ginger and 4 green chillies chopped fine in a kadai. Fry just for a short while to take away the raw smell of onions. Remove from oil and set aside. In the same oil fry the garam masala. Remove, allow it to cool and then put into a mixie along with the fried onions, another bunch of coriander, the tamarind and 2 tablespoons of coconut from which the milk has been removed. Make a masala

Take 3 chopped onions and fry in a pressure cooker till nicely browned. Add chicken and fry for a few minutes. Then close the pressure cooker and allow it time for one whistle. Wait for the pressure to subside before opening to ensure that the chicken is cooked. Open and add the second masala and allow it to boil. Also check to see if the chicken in tender else cook for longer. Then add coconut milk and allow it to simmer for 5 minutes. Add half the quantity of coconut milk add more if the flavor has not come out. If not spice enough add red chilli powder and check and top up salt.