This is a good recipe I tried from “The Suriani Kitchen” book by Lathika George. It’s a mildly spiced dish made by the Malabar Muslim community of Kerala.
- 1 (1.5kg) chicken, cut into 12 pieces
- 2 tablespoons oil
- 3 onions, chopped
- 1 tablespoon, ginger paste
- 1 tablespoon, garlic paste
- 1 tomato, chopped (the book calls for 2)
- 1 teaspoon ground turmeric
- 1 tablespoon salt (or as needed)
- 6 cups water (as needed)
For Coconut Paste
Grind to a fine paste:
- 1 cup grated fresh coconut
- 1/2 cup cashews, chopped
- 1 tablespoon poppy seeds (i didn’t have any, so just left it out)
- 3 green chillis
- 1/4 cup water
For Spice Powder
Warm slightly in a dry skillet and then grind to a powder
- 4 cloves
- 4 cardamom pods
- 1 small cinnamon stick
- 1 teaspoon aniseed
Heat the oil in a deep cooking pot. Add the onions and fry for 2-3 minutes, untill they are lightly browned.
Add the ginger and garlic pastes, tomatoes and turmeric and continue frying for 2 minutes. Add the coconut paste and fry for 2 minutes or until the oil rises to the top. Add the spice powder and stir fry for 1 minute.
Add the chicken and salt and mix well until the chicken is well coated with the spice paste. Add the water and cook over a slow fire for 20 to 30 minutes, untill the chicken is tender and gravy is thick and creamy.
Serve as usual with Chapati, Roti, or Nan