Veg oil or ghee - 3 tbsp
Onion(small) - 1 no(finely chopped)
Cinnamon(Karugapatta) - 1 1/2" piece
Green cardamom - 2 nos
Cloves(grambu) - 4 nos
Fennel seeds(Perinjeerakam) - 1 tsp
Fresh ginger - 1" piece (very finely chopped)
Garlic pods - 2 nos(very finely chopped)
Turmeric powder - 1 tsp
Coriander seeds(ground) - 1 tsp
Chilly powder - 3/4 tsp
Greek-style full cream yoghurt (3/4 of a 150 gm tub) - 5 tbsp
Concentrated tomato purée - 1 tsp or more
Salt - As reqd
Chicken breasts - 2 nos (skinned and cut into 1 inch pieces)
Block of creamed coconut(chopped up pieces) - 1 tbsp
Coriander leaves for garnishing
1)Heat oil in a large heavy pan.
2)Add onion and stir for a few mins on a high flame.
3)Add cinnamon, cardamons, cloves and fennel seeds and stir a little.
4)Lower the heat and cook for 10 mins.
5)Add ginger and garlic, stir and cook for another 10 mins on a low heat.
:- Stir continuously to make sure nothing browns or burns.
6)Add turmeric, coriander and chilly powder and fry gently for a minute.
7)Add 1 tbsp of yoghurt, stir round and turn the heat up so the yoghurt sizzles in the oil.
:- It won`t split if you`ve used full cream yoghurt.
8)When the yoghurt has lost a lot of it`s moisture, add another tbsp of it and stir fry as before.
9)Repeat, until all the yoghurt is incorporated.
:- The last tablespoons won`t sizzle but it doesn`t matter.
10)Add the tomato purée and stir in.
:- The colour of the dish should now be similar to the background colour of the recipe list page - a rich orangy yellow with red flecks if you`ve turned the graphics off.
11)Stir in lots of hot water enough to make the mixture very fluid.
12)Bring to boil and simmer, stirring occasionally for 20 mins.
14)Heat a little oil in a large heavy frying pan.
15)Stir-fry the chicken pieces over a moderate heat, until they are sealed and have turned white.
16)Add the chicken to the sauce and simmer gently for another 20 - 30 mins, until the chicken is cooked.
17)Stir from time to time.
:- If the sauce gets too dry, add a little hot water.
18)10 mins from the end, add the creamed coconut pieces and stir to melt them.
:- Adjust the consistency of the sauce with some hot water as the creamed coconut will thicken the sauce.
:- At the end of the cooking you should have a fairly thick, creamy sauce with little patches of oil appearing at the top.
:- Remove the cinnamon and cardamoms, if you can find them! Don`t worry about the cloves.
19)Garnish with chopped fresh coriander leaves.
:- Serve hot.