Serves – 2-3
- Chicken – 500 gm (Remove skin and cut into medium sized pieces. Wash the pieces thoroughly under cold running water)
- Onions – 2 (finely chopped)
- Oil – 2 tbsp
- Kanda lasun chutney/masala – 3 tbsp
- Turmeric powder – ½ tsp
- Ginger-garlic paste – 1 tsp
- Lemon juice – 1 tbsp
- Salt to taste
- Dry grated coconut – 2 tbsp
- Sesame seeds – 2 tsp
- Cumin seeds – 1 tsp
- Cloves of garlic – 5-6
- Ginger – 1 inch piece
- Some fresh coriander
- In a pressure cooker, heat 1 tbsp of oil. Once oil is hot enough, add some chopped onion (around a tbsp) and sauté till translucent. Then add ginger-garlic paste and turmeric powder. Saute till raw smell from ginger-garlic goes away.
- Then add chicken pieces and salt to taste. Mix well and cook for couple of minutes until chicken changes its color a bit.
- Then add around 2 and 1/2 cups of water and put the lid on. Cook until just 2 whistles as chicken doesn’t take long time to cook.
- Dry roast coconut and sesame seeds until they get light brown color. Then dry roast cumin seeds also until you smell nice aroma coming out.
- Add into mortar and pestle and grind them to make a fine powder. Then add garlic, ginger and fresh coriander. Grind everything together to a coarse paste.
- In a big vessel, heat 2 tbsp of oil. Add remaining chopped onion and sauté till translucent.
- Then add ground paste and kanda lasun masala/chutney.
- Mix well and cook until oil starts to leave from masala. It may take around 2-3 minutes.
- Then add chicken stock (leftover water while cooking chicken). Bring it to boil.
- Once curry comes to boil, add chicken pieces and reduce the heat to low. Allow curry to simmer for 10 minutes until oil (kat) floats on top.
- Switch off the heat and add lemon juice. Serve hot with bhakri (jowar roti) or plain rice.