Grandma's Chicken Curry
Instructions
1. Skewer the whole chicken and roast over open flame until skin is slightly blistered/very slightly charred all
over evenly-(The chicken will not be cooked on the inside)-
2. Cut into large sized pieces and put into a large bowl.
3. Heat a heavy bottomed saucepan-add poppy seeds and dry roast until very lightly colored.
4. Now add the coconut and saut until fragrant-Now make a thick paste of this mixture with a little water in a
blender.
5. In a large pot, pour some oil-Add whole garam masala-When it splutters, add chopped onions, salt,
Ginger/Garlic paste, Turmeric and saute until mixed-
6. Now add the blended mixture, coriander powder, chili powder, curry leaves and saut until mixed in-Add
the cut up chicken.
7. For a dry roast, cook chicken covered until done and then evaporate extra liquid by removing the lid-For
gravy, add a little water-Once it boils, cover and sim until chicken is tender.
8. Add the freshly crushed pepper, check salt to adjust and then simmer for another 5-6 minutes Garnish with
chopped coriander leaves
