Chicken Curry

IRACHI MULUG

Ingredients:
chicken jointed into regular pieces – 1
coconut – 1
small, red Madras onions – 10
smll lime size ball of tamarind
piece of ginger – 2.5 cm
cloves of garlic – 4
green chillies – 4
salt – to taste
spring curry leaves – 2
groundnut oil – 1 tbsp

Spices:
red chillies – 10
coriander seeds – 1 tbsp
peppercorns, pinch cuminseeds a very small piece of turmeric – 6
stick of cinnamon – 2.5 cm
cloves – 2
fennel seeds – 1/2 tsp

for the tempering:
groundnut oil – 1 tbsp
ghee – 1 tbsp
mustard seeds – 1/2 tsp
red onion, sliced – 1
sprig curry leaves – 1

Method:
Prepare the spices. Heat the oil in a frying pan. Fry the red chillies. When lighlty fried, add the coriander seeds, peppercorns, cuminseeds, half the red onions (sliced) and turmeric. Remove.
While the pan is still hot, add the cinnamon, cloves and fennel and toss. Grind all the spices to a fine paste. Smear the chicken with this masala.
Slice half the coconut; grate and grind the other half; soak the tamarind in a cup of water and strain the juice. Slice the onion, ginger, garlic and green chillies. Cook the chicken with the sliced coconut, ginger, garlic, green chillies, onion, salt, curry leaves and water till 3/4 done. Ther should be a thin gravy. So add water likewise. You may pressure cook the chicken.
Add the ground coconut paste and tamarind juice. Mix well. Cook till the chicken is tender. This curry has plenty of gravy.
Tempering: Heat the ghee and oil together. Fry the onion till brown. Add the mustard seeds and curry leaves. When they stop spluttering, add to the chicken. Cook for 5 minutes and remove.
Serve with rice.

Tagged as: bird, birds, broiler, chick, Chicken, cook, cooking, cuisine, Curry, food, india, Indian, irachi, masala, moorg, moorgi, mulug, Murg, murgi, north, recipe, recipes, rooster