Konkhani Chicken

Course : Curry
Serves: 1
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1 pound chicken -- (skinned and cut into pieces)
2 medium Onions chopped -- (1 onion sliced thin, half rings)
2 medium tomatoes chopped
1 tablespoon ginger-garlic paste
1 tablespoon turmeric
1/2 medium fresh shredded coconut
2 tablespoons dry masala
1 teaspoon salt to taste
---dry masala---
5 1/2 tablespoons red chile powder
1 tablespoon coriander -- ground
1 tablespoon cumin
1 tablespoon cinnamon
1/2 tablespoon garam masala.

Preparation / Directions:

Mix and stir in a pan on heat for about 2 minutes. Clean the chicken pieces and coat them with 1/2 tbsp. of dry masala, 1/2 tbsp. of turmeric and some salt. In a pan, heat 2tbsp of oil and add sliced thin onions, ginger-garlic paste. When onions turn golden brown, add coconut and stir the fry carefully until the coconut becomes golden and crispy. Keep it aside to cool down. In the pan, heat remaining oil and add chopped onions and sauté the onions until translucent, then add chopped tomatoes to make gravy thick. Add rest of the turmeric and masala with some salt for taste into above gravy. Stir for 2 minutes and add the chicken pieces with sufficient water to cook. Add 1/2tbsp of garam masala to the fried coconut and blend it to a fine paste using water. Once the chicken pieces are cooked, add the coconut paste to it and cook for another 5 minutes. Serve hot.

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