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Cooking Time: 25 Minutes
Preparation Time: 10 Minutes
Total Serves: 4

The Ingredient List

  • MAGGI coconut milk powder - 6 tablespoons. (3 tablespoons dilute with 2 cups of warm water to be used as thin milk, 3 tablespoons to dilute in half cup of warm water to be used as thick milk).
  • Coconut oil - 2 tablespoon (1.5 tablespoons for cooking and half tablespoon for second tempering).
  • Whole spices for first tempering - 4 split green cardamom, 4 cloves, 1 inch cinnamon, 8 whole black pepper.
  • Pepper powder - 1 teaspoon.
  • Garam masala - half teaspoon.
  • Salt - 2 teaspoons.
  • 1 small onion chopped.
  • 3 chopped shallots for second tempering.
  • 15 curry leaves (10 to be using in cooking 5 to be used during second tempering).
  • 1 inch ginger minced.
  • 8 garlic pods minced.
  • 2 green chillies (1 minced for cooking 1 sliced for garnishing).
  • 1 medium carrot diced.
  • 2 small potatoes diced.
  • 500 gram chicken small pieces with bone.
  • Cashew 6 piece for garnishing.

The Easy Steps

  1. Prepare thick and thin coconut milk as mentioned in ingredients. Chop, dice and mince vegetables. Wash chicken pieces thoroughly and keep it covered.
  2. Heat 1.5 tablespoons oil in a karahi and add cardamom, clove, cinnamon,black pepper and temper well for 2 sec followed by adding chopped onion.
  3. Add minced ginger, garlic and green chillies.
  4. Add vegetables (diced carrot and potatoes) along with 10 curry leaves and 1 teaspoon salt.
  5. Add chicken pieces and another 1 teaspoon salt, let it cook with lid on karahi.
  6. Add thin coconut milk and close the lid of karahi.
  7. Meanwhile prepare for second tempering, take small karahi and add half tbsp. of oil saute 6 cashews and keep aside, saute chopped shallots along with curry leaves until the sallots turn golden.
  8. Once the chicken gets cooked add pepper powder, garam masala and off the flame. Now add thick coconut milk to avoid curdling followed by the tempering.
  9. Dish out and garnish with slit green chillies and fried cashews.