13 December 2012,02:21 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
25 minutes

Preparation Method :

  • Heat the ghee and sweet oil and fry the finely chopped onions to a golden colour.
  • Add in the chicken with spices and ground coconut. Mix nicely and then pour in the thin coconut milk and cook till the chicken is almost done. Adjust seasoning with salt.
  • Stir in the tamarind juice and continue cooking till the chicken is tender and gravy thick.
  • Mix in the vinegar and thick coconut milk and heat for few minutes. Remove from fire and serve decorated with coriander leaves.


  • 1.5 kg chicken, jointed
  • 50 grams of ghee
  • 3 onions, finely chopped
  • 50 ml sweet oil
  • 200 ml thick coconut milk
  • 500 ml thin coconut milk

Fried and Ground: Spice Paste

  • Red chillies, to taste
  • Anise
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 6-8 flakes garlic
  • Peppercorns, to taste
  • 1 teaspoon fenugreek seeds
  • ΒΌ teaspoon grated nutmeg
  • 50 ml tamarind juice
  • 2 tablespoons vinegar
  • Salt to taste

Fried and Ground to Paste

  • 100 grams of shredded coconut
  • 2 tablespoons poppy seeds
  • 150 grams onions

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