Ingredients
- 2 tbsp East Indian Bottle Masala
- 800- 900g chicken
- ½ cup grated fresh coconut
- 2 medium potatoes
- 1 tbsp ginger garlic paste, 1tbsp tamarind paste
- 2 tbsp refined oil
- 4 green chilies, 4 medium onions
- Salt to taste
Method
- Cut the chicken into pieces and wash well. Sprinkle salt over the chickenandleave for 10mins.
- Peel and cut the potatoes into 2-inch dice.
- Roast the coconut in a dry pan.
- Finely slice the onions and roast in a dry pan separately till they are lightlycoloured.
- Chop the green chillies.
- Grind the coconut, onions, green chillies and the ginger garlic paste together to form a smooth paste.
- Heat 2 tbsp of oil and saute the ground paste till the oil is released. Add2tbspof bottle masala and mix well. Add 1/4 cup og water and mix well.
- Add the chicken pieces and salt. Add the chopped potatoes and 2cupsof water. Bring to boil and simmer covered over low heat till the chickeniscooked through. And the tamarind aste and cook till the rawtamarindsmell disappears. Adjust seasoning as per taste. Serve hot.
