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INGREDIENTS:
chicken- 1 &1/2 kg
onion- 1 kg (finely chopped)
tomato- 4 (chopped)
potato- 4 (diced)
carrot- 2 (diced)
curry paste- 1cup
green chilli- 5 (chopped)
dry red chilli- 5 (chopped)
chicken stock- 1 cup
coconut milk- 2 cup
coconut water- left from cocnut
coconut oil- 200ml curd- 1/2 cup
bay leaf- 3
salt- as per taste
coriander for garnishing
FOR CURRY PASTE:
GRIND ginger/garlic/green chilli/black pepper/cumin seed and make a paste.
METHOD:
add coconut oil in a pan
add bay leaves
add finely copped onions, cook until colour changes to golden brown
now add dry red chilli and green chilli (chopped)
add curry paste and cook for about 8 mins
add carrots and potatoes and mix
add chicken and cook for 5 mins on high flame
now add tomatoes/curd and salt
cover and cook for 10 mins on low flame
open and add chicken stock/coconut milk/coconut water
and cook for 5 mins on medium flame
cover and cook for 15 mins on low flame
garnish with coriander and serve
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