My family has a special love for Telangana food. I am not sure how their taste buds developed to take that much heat! Anyway this recipe is definitely toned down....I just love how simple it is to put together and yet so flavorful. I am constantly amazed at the mature and developed cuisine that India has.
Masala:
Roast on a low flame for 4-5 mins
1 tbsp coriander seeds
1 tsp cumin seeds
6-7 red chilies
1 tsp pepper corns
Now add 2 tbsp of poppy seeds and roast for another 2-3 mins.
Grind all of the above with 1/2 cup fresh coconut and keep aside.
Ingredients for the curry:
1/2 kg chicken
2 onions chopped
1 tbsp ginger garlic paste
1 tsp turmeric pd
A handful of curry leaves
Pulp of a small ball of tamarind or lime juice
1/2 cup coriander leaves
3 tbsp oil
Salt to taste
Wash and marinate the chicken in the ginger garlic paste and keep aside.
Heat oil in a pan, add the onions and saute till golden. Next add the chicken, salt and fry for 5-6 mins. Now add the curry leaves and the masala paste. Cover and cook. Once almost done add the remaining ingredients and cook till the oil comes out. Serve with white rice.
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