Ingredients
- Chicken- 2 Lbs. (wash & cut into pieces)
- Fresh green peas or green and red bellpepper 1/4 cup
- Carrot 1 (cut into thin strips)
- Small baby potatoes 7 boiled and peeled
- Onions 2 (chopped) Grated
- ginger 1.5 inch piece
- Garlic 6 cloves (chopped)
- Green chilies 3
- Coconut milk 1 1/2 cups
- Spices -Cinnamon 1 piece
- Bay leaves 2
- Cloves 2
- Black peppercorns 1 tsp
- Turmeric powder 1/2 tsp
- Garam masala powder 1/4 tsp
- Mustard seeds 1/2 tsp
- Ghee 2 tablespoons
- Oil
Method
Grind the ginger, peppercorns, turmeric powder, onions and green chilies to make a coarse paste. Heat oil and ghee in a large pan and add mustard seeds. When it pops add cinnamon, bay leaves & cloves. When it turns brown add garlic and curry leaves. After a few seconds add the onion, ginger and chili paste. Fry for a couple of minutes. Then add the chicken pieces and fry. Add potatoes, carrots, garam masala and salt. Cover the pan and cook for 5 minutes. Then pour the coconut milk and add the green peas. Cover and cook until the chicken is fully cooked.