Ingredients
Masala powder:
- 2 ts poppy seeds
- 1 ts fennel seeds
- 1 ts coriander seeds
- 1/2 ts cumin seeds
- 6 red chillies
- 1/2 cinnamon stick
- 2 green cardamon capsules
- 2 cloves
- 1 star anise
Masala paste:
- 1/2 cup fresh coconut, grated
- 1 inch ginger
- 10 cloves of garlic
- 4 tbs water
Gravy and chicken:
- 1 ts sunflower oil
- 1 stalk curry leaves
- 1 onion, finely chopped
- 150 g tomatoes, chopped
- 1/2 ts turmeric powder
- 1/2 ts red chilli powder
- 750 g chicken, cut into 1" pieces
- salt to taste
Preparation
Masala powder:
1. Heat a small pot on highest level up to roasting window. Switch off the hob and roast all the ingredients mentioned under masala powder for approx. 3 minutes till nice aroma is released. Allow the spices to cool completely and grind them into powder.
Masala paste:
2. Using a mixer grinder, grind coconut, ginger and garlic into a smooth paste adding some of the water.
Gravy
3. Add oil,curry leaves, chopped onions in the wok and heat up the wok on highest level up to the roasting window. Switch to a low level and roast the onions till they turn light brown in color.
4. Add tomatoes, turmeric powder and chilli powder. Heat on highest level up to the vegetable window, switch to a low level and cook for approx. 2 minutes in the vegetable area.
5. Add the masala paste,masala powder and chicken along with a little salt. Mix well and close the pot with Secuquick softline, heat up the wok on highest level up to the soft window. Switch to low level and cook in soft area for approx. 2 minutes.
6. Place the pot on a separate inverted lid and allow it to depressurize by itself.
7. Remove Secuquick and serve hot with rice or chapati.
This recipe has been tested and approved by AMC.
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