Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Chicken, cut into serving size pieces, either on or off the bone |
| 8 \N | Dried red kashmiri chillies |
| 1 teaspoon | Turmeric |
| 15 \N | Peppercorns |
| ½ teaspoon | Cummin seeds |
| 4 \N | Cloves |
| 1 \N | 1-inch piece cinnamon |
| 2 \N | Onions, finely chopped |
| 3 \N | Green chillies, finely chopped |
| 1 \N | 1-inch piece ginger, finely chopped |
| 12 \N | Cloves garlic, finely chopped |
| 1 \N | Coconut, thick and thin milk extracted from |
| \N \N | Salt and vinegar to taste |
Fry the onions in a little oil until browned. Meanwhile grind together the spices.
Add the chicken, chopped chillies, garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute or so. Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with rice From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)