Chicken Curry with Crispy Rice Roti

Step 1

Roast Grated Coconut until light brown in color.Dry roast coriander seeds, cumin seeds, methi seeds, cloves, cinnamon, pepper, red chilies and keep asideTake a little ghee and fry half of the sliced onions and garlic.

Step 2

Grind all the roasted ingredients along with the fried onion and garlic, turmeric, tamarind to a smooth paste adding water if required.

Step 3

Heat the remaining ghee in a pan and saute the remaining sliced onions until light brown. Add tomatoes and cook for about 2 minutes on a slow flame. Add chicken and mix well. Add the green masala, salt and a little water. Cover and cook on a slow flame.

Step 4

When the chicken is half cooked, add the ground paste and half of the coconut milk and stir well. Cook till the chicken is done.

Step 5

Add the remaining coconut milk and cook for 2 to 3 minutes.

Step 6

Serve with crispy rice roti.