Telangana Chicken Curry- Chicken cooked with curry leaves, black peppercorn, and coconut

Ingredients:

1 kg chicken on the bone (skinless and cut into medium pieces)

2 tbsp vegetable oil

300gms white onion finely chopped

2” ginger roughly chopped

8 cloves of garlic roughly chopped

15 curry leaves

1 tsp turmeric powder

¼ tsp kashmiri chilli powder or mild paprika

Salt to taste

150mls water

Juice of half a lemon

Coriander for garnish

120gms freshly grated coconut (or desiccated coconut)

for the spice powder;

6 dried mild red chillies deseeded (kashmiri chillies would be good)

2 tbsp coriander seeds

1 tbsp cumin seeds

1 tbsp black peppercorn

1 heaped tbsp white poppy seeds

Method: Heat a dry frying pan on the low heat. Add the dried chillies, coriander seeds, cumin seeds and peppercorns. Roast on a low flame for 8-10 minutes make sure the shake the pan often. Now add the poppy seeds and stir well for 2-3 minutes. Take the pan off the heat and cool. Grind to a fine powder in a spice grinder or mixer and set aside. In the same pan add the grated coconut and dry fry for 10 minutes. Stir well. Cool add to grind to a smooth paste with 50mls water. Set aside. Grind the ginger and garlic to a smooth paste and set aside. ​Heat the oil in heavy bottom large saucepan. Add the chopped onions and fry on a medium flame for 20 minutes. Stir a couple of times as they begin to change color. Lower the heat and add the ginger and garlic paste. Fry for 2 minutes and stir well. Scrape the bottom of the pan and add half the curry leaves along with the coconut paste. Turn the heat back to medium and fry for 4-5 minutes. Add a couple of tablespoons of water and stir well. Now add the chicken, turmeric, paprika and the blended spice powder. Season to taste. Stir well and fry the chicken, mixing and sealing the pieces for 4 minutes. Add the water and stir well scraping all the sticky bits at the bottom of the pan, continue frying for 5 minutes. Turn the heat to a low and simmer with the lid on for 20 minutes stirring half way through the cooking process. Add lemon juice, coriander and the remaining curry leaves. Serve with roti or rice.

Happy Cooking!

For more recipes, check my Facebook page:

https://www.facebook.com/luvlittlehearts/

#Telegana #AndhraStyle #chicken #coconut