1X3 lbs chicken - skinned and cleaned of all giblets and cut into12 pieces
1 tbsp each, grated fresh ginger, garlic paste and cumin powder (white zeera powder)
1/4 tsp haldi powder (turmeric)
2 medium onion-chopped
rind of 1 lemon, grated
2-4 (or to taste), fresh green chilies-seeded and crushed to paste
salt to taste
3 tbsp coconut
16 oz can of coconut milk
corn flour or besan
(gram-chana / 2-3 fresh basil leaves (optional).
Thoroughly wash chicken under tap water. Keep it aside. Mix and grind gimger to salt
to make a paste; if needed add a little water, or coconut oil.
Coat chicken pieces with the paste and keep aside to marinade for at least an hour. Heat oil
in a heavy skillet, or heavy based non stick pan. Add chicken and stir fry for 10 minutes, or until chicken
is half done. Add coconut milk. Simmer (uncovered) for
15 to 20 minutes (depending on the toughness of the
chicken flesh), or until chicken is tender and done.
If gravy is too thin, you may add diluted corn flour
or besan liquid as needed. Serve hot with
seermal-bread, nan or rice. Serves: 5-6.