Konkhani Chicken

Recipe Ingredients

1 lb	454g / 16oz	Chicken - (skinned and cut into pieces)
2		Onions chopped - (1 onion sliced thin, half rings)
2		Tomatoes chopped
1 tablespoon	15ml	Ginger-garlic paste
1 tablespoon	15ml	Turmeric
1/2		Fresh shredded coconut
2 tablespoons	30ml	Dry masala
		Salt to taste
		Dry Masala
5 1/2 tablespoons	82ml	Red chile powder
1 tablespoon	15ml	Coriander - ground
1 tablespoon	15ml	Cumin
1 tablespoon	15ml	Cinnamon
1/2 tablespoon	7.5ml	Garam masala.

Recipe Instructions

Mix and stir in a pan on heat for about 2 minutes.

Clean the chicken pieces and coat them with 1/2 tbsp of dry masala, 1/2 tbsp of turmeric and some salt. In a pan, heat 2tbsp of oil and add sliced thin onions, ginger-garlic paste.

When onions turn golden brown, add coconut and stir the fry carefully until the coconut becomes golden and crispy. Keep it aside to cool down. In the pan, heat remaining oil and add chopped onions and saute the onions until translucent, then add chopped tomatoes to make gravy thick.

Add rest of the turmeric and masala with some salt for taste into above gravy. Stir for 2 minutes and add the chicken pieces with sufficient water to cook. Add 1/2tbsp of garam masala to the fried coconut and blend it to a fine paste using water.

Once the chicken pieces are cooked, add the coconut paste to it and cook for another 5 minutes. Serve hot.

Source:
Chicken Parmesan

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