Ø 1 chicken, jointed
Ø 1 coconut grated and ground
Ø 3 onions, chopped
Ø 3 large tomatoes, finely chopped
Ø 1 inch long cinnamon & piece ginger
Ø 4 cloves
Ø 8 flakes of garlic
Ø Pepper, salt
Ø 6 tblsp oil
Ø 6 red chillies
Ø ½ tblsp ajinomoto
Grind all the spices like cloves, ginger, garlic, pepper, etc, to a fine paste. Now boil chicken pieces in 2 cups of water with seasoning. Cook until tender, retaining 1 cup stock.
Now heat oil in a wok or frying pan and fry onions to a golden brown colour. Now add tomatoes and spices and fry whole stirring well. Add the masala paste (i.e., the paste of ginger, garlic, etc.) and continue frying till a thick pulp is formed. Make a well( hole) in the centre and fry the coconut till it turns fragrant and brown. Stir in the chicken, add stock and cook lightly for a couple of minutes. Cook till oil begins to separate. Serve as it is or with nans or parathas cooked in Indian style.
