Preparation Time: 10 mins | Cooking Time: 50 mins | Serves: 4 to 5

Ingredients:

• 1 Kg - Chicken (with or without bones) in small chunks
• 200 ml - Coconut Milk
• 100 ml - Water
• 6 tsp - Sesame (not toasted) / Gingley Oil
• 50 g - Onions
• 1 Tbsp - Butter
• 10 - Cashew Nuts
• 5 or more (if you like it hot) - Red Dried Chillies
• 1/2 tsp - Pepper Corns
• 3 tsp - Cumin Seeds
• 2 tsp - Coriander Seeds
• 1 pinch - Turmeric
• Salt to taste

Preparation:

1. Wash the chicken in cold water if necessary
2. Chop the onions
3. Ground cashew, cumin, coriander and pepper in to paste and mix it with coconut milk

Procedure:

• Fry the chopped onions in the oil until golden brown or until the onion smell goes away
• Add chicken, turmeric and salt mix it well so that the turmeric is evenly coated on the chicken.
• Let it cook for 5 minutes in medium flame
• Add just the water, put the lid on and cook it for another 10 to 15 minutes in medium flame.
• Add the coconut milk with the spices, stir it and cook it until the chicken is well cooked and the oil separates.

Serve With

Rice or dosa or poori ENJOY!