I first tasted this dish at a friend's house. She told me that this was a
traditional South Indian dish. Presented below is the recipe I came up with
based on what I tasted. It doesn't taste quite as my friend's does, but
it's still very good.
- Chicken - 2 skinless, boneless breasts
- Garlic - 6 cloves
- Ginger - 1 finger
- Cashews - half a tin, or as much as you can get in cupped hands
Dhania seeds - 3 teaspoonfuls
- Red chillies - 15
- Green chillies (optional) - 1 or 2
- Black Peppercorns - around 15
- Cloves - 5 or 6
- Cardamom (optional) - 3-4 whole
- Onions - 2 average-sized ones
Turmeric powder - 1 teaspoonful
Saunf seeds - 1.5 teaspoonfuls
Jeera seeds - 1.5 teaspoonfuls
- Grated coconut or coconut paste - 1 tablespoon
- Lemon juice, dhania leaves (optional)
- Heat some oil. When hot, add the saunf and jeera. Let them turn brown,
but not black.
- Dice the onions into very small pieces and saute them with the saunf
and jeera till the onions are soft and brown. Add the turmeric and salt.
- Grind the cashews, red chillies, green chillies, dhania, peppercorns,
cloves, cardamom, garlic and ginger into a paste. Make sure to add about a
cup of water else the oil from the cashews will prevent grinding.
- Cut the chicken into bite-sized pieces and add them and the paste to
the onions. Cook on slow heat for about 15 minutes. Make sure the chicken
- Add the coconut and cook for a few more minutes. Serve hot. Sprinkle a
little lemon juice and/or cilantro before serving.