Chicken Salna

• Chicken

  curry cut

  400 g

• Coriander leaves

  10 g

• Dried red chilli

  4 pc

• Fennel seeds

  5 g

• Freshly grated coconut

  60 g

• Ginger-garlic paste

  25 g

• Oil

  40 ml

• Onion

  chopped

  150 g

• Poppy seeds

  10 g

• Red chili powder

  8 g

• Salt

  to taste

• Tomato

  chopped

  120 g

• Turmeric powder

  3 g

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Method

1. 1Dry roast coconut, poppy seeds, fennel and dry chillies until fragrant.
2. 2Grind the roasted mix with a little water into a smooth paste.
3. 3Heat oil and fry the whole spices, then saute onions until soft.
4. 4Add ginger-garlic paste and cook off the raw smell.
5. 5Stir in tomatoes, turmeric and chilli powder, cooking to a pulp.
6. 6Add chicken pieces and sear for a few minutes.
7. 7Pour in the ground paste and plenty of water for a thin gravy.
8. 8Simmer covered until the chicken is tender and oil floats on top.
9. 9Finish with coriander and serve hot.