Ingredients
Equipment
Method
Prep
- Crush / grind all the ingredients listed under crushed spices to a very fine powder. I used an electric coffee grinder. Also, you can use a mortar and pestle in case you don’t have a coffee grinder.
- Finely chop the onion.
- Chop the chicken to 1 inch pieces.
Cook
- In a deep bottom wok or pot add oil on medium heat. Second, when the oil is hot add the mustard seeds and curry leaves. Further, when the mustard seeds splutter add in the onions.
- When the onions turn golden in roughly 2 to 4 minutes add the ginger garlic paste. Sauté for a few seconds. Further add in the chopped chicken. Stir and let it sauté for 2 to 3 minutes.
- Then add the turmeric, red chili powder, and salt stir well. Moreover, let the chicken cook covered for 10 to 12 minutes until its cooked. Stir intermittently.
- Add the crushed spices, and the desiccated coconut and tamarind concentrate and stir until combined. Finally add in 2 cups rice stir well and cook for a minute or 2 until well mixed. Finally, turn off heat.