Directions
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Step 1
Chop the
Onions (2)
,
Fresh Ginger (2 pieces)
, and
Tomatoes (2)
. Grate the
Coconuts (1 cup)
.
Step 2
Clean and remove the skin from the
Whole Chickens (2 lb)
. Chop the chicken into manageable pieces.
Step 3
Rub the chicken pieces with half of the
Ground Turmeric (1/2 Tbsp)
and set aside for 30 minutes.
Step 4
In a pressure cooker, add
Oil (2 Tbsp)
Fry the
Red Chili Peppers (15)
,
Cumin Seeds (1 Tbsp)
,
Peppercorns (1/2 Tbsp)
,
Fennel Seeds (1 tsp)
, ginger, chopped tomatoes and
Garlic (8 cloves)
. Cook until the tomatoes are mushy.
Step 5
Add the grated coconut and cook for another minute.
Step 6
Let the contents cool. Place the contents into a blender with a bit of water and blend into a paste.
Step 7
In the pressure cooker, heat some more
Oil (2 Tbsp)
and cook the chopped onions until translucent.
Step 8
Add the chicken pieces and season with
Salt (to taste)
.
Step 9
Transfer the contents from the blender to the pressure cooker, add a little water and bring it to a boil until the raw masala smell goes away. Now close the lid of the pressure cooker and cook for 3 whistles. Allow it to cool and open the pressure cooker.
Step 10
Serve hot with a drizzle of
Lemon Juice (1/2 Tbsp)
.
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