Ingredients:
(Serves 2)
Boneless chicken: 400 gms
Green chillies: Six
Chopped onion: Two
Chopped ginger: One small piece
Roasted coconut:
Three small pieces
Black pepper powder: Two Tbsp
Coriander powder: 1 ½ Tsp
Turmeric powder: Quarter Tsp
Aniseed and cinnamon: One Tsp each
Curry leaves and coriander leaves: One pinch each
Coconut Oil: 25 gms
Salt: To taste
Method:
Grind roasted coconut, aniseed and cinnamon into paste and set aside. Heat coconut oil in a pan. Sauté ginger, green chillies, onions and curry leaves. Add black pepper, turmeric, coriander powder and water.
Empty boneless chicken into pan and let it boil for five to ten minutes.
Then add the coconut paste and cook on low flame till all the water is drained.
Add salt and garnish with coriander leaves.
Executive Chef S. Mohan Britto Xaviar Raj is with Hotel Gajapria for the past 15 years. A specialist in Tandoori, Chinese and Continental fare, he has more than two decades of culinary experience.
