It is made with the trademark coconut milk used in lots of Maharashtrian cooking. Serve it with rice and a green salad or a simple vegetarian side dish.
INGREDIENTS:
1 kg chicken pieces of your choice, skin removed
2 tbsps vinegar
2 large onions cut into quareters
3 tbsps coconut powder/ fresh grated coconut
1 tbsp garlic paste
1 tbsps ginger paste
2 tsps coriander powder
1 tsp cumin powder
1/2 tsp turmeric powder
1 tsp garam masala
3 tbsps vegetable/ canola/ sunflower cooking oil
1 cup coconut milk
2 large tomatoes chopped fine
2 green chillies slit lengthwise (optional)
2 large potatoes, peeled and cut into 2" cubes
Salt to taste
Chopped fresh coriander to garnish
PREPARATION:
Wash the pieces of chicken and put into a large plastic bowl. Pour the vinegar over the pieces and mix well to ensure all the pieces are well coated with vinegar. Keep aside for 10 minutes. Wash well under running water.
This gets rid of any excessive poultry smell and taste! Keep pieces aside for later.
Put the chopped onion, coconut powder, ginger and garlic pastes, powdered spices into a food processor and grind to a smooth paste using as little water as possible.
Heat the oil in a deep pan on a medium flame. Add the above paste to the hot oil and fry till the oil begins to separate from the masala. Stir frequently to prevent the masala from burning. Now add the chicken and fry till pieces turn opaque (whitish).
Add coconut milk, green chillies and potatoes. Season with salt to taste. Stir well.
Cook till the chicken and potatoes are done. This dish should have a medium-thick gravy so if it is less add warm water and cook for a few minutes. If gravy is too thin, boil some off.
Now add chopped tomatoes and cook for 2-3 minutes.
Turn heat off and gently spoon curry into serving dish.
Garnish with chopped fresh coriander leaves and serve with rice and a green salad or a simple vegetarian side dish.
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