Chicken Curry, Konkan Region Method.

1/2 kg chicken cut into pieces.
10 byadagi chillies or chilli powder
1/2 fresh coconut grated or fresh coconut milk(optional)
2 tsp coriander seeds
1/4 tsp jeera or cumin seeds
2 tsp of poppy seeds (khus khus)
3-4 green chillies slit and chopped
2-3 cloves or lavang
2 inch cinnamon or dalchini
1/2 star anis or chakri phool
small piece of nutmeg
8-10 black pepper
2 green cardamoms
1 brown cardamom
2 inch ginger
4 cloves of garlic
2 large onion, chopped
1/2 tsp turmeric powder
1-2 tbsp lemon juice
1 tbsp boiled green peas(optional)
coriander leaves chopped
oil or ghee
salt to taste.
Method:



Heat oil in a pan. Fry coriander seeds, cloves, cinnamon, cumin seeds, star anis, nutmeg, coconut and red chillies seperately. Do not fry black pepper. Now grind all these ingredients in to fine paste...add ginger, garlic, green and brown cardamom in the last round. Keep this masala aside.



Heat oil/ghee in a pan. Fry onion till it turns into soft pink. Add green chillies and chicken. Fry them for few minutes... now add masala paste. Mix everything very well and fry for a while... Add 2-3 cups of water, lemon juice and coriander leaves. Cook till the chicken is done or pressure cook it till 2 to 3 wistles. Garnish with boiled green pease and serve hot with rice or chapathis, parathas, dosa, Idlis.