Step-by-Step Instructions

1. 1.Prepare the Chicken

   Light the gas stove and place a large pot or kadai on medium heat. Add the 750g chicken, which has been previously marinated with 1 teaspoon of salt and 1 teaspoon of turmeric powder, directly into the empty pot.

2. 2.Prepare Roasted Paste Ingredients

   On a separate plate, gather the ingredients for the roasted paste: dry coconut flakes, garlic cloves, ginger, roasted onion, and roasted tomato. These will be blended later to form a smooth paste.

3. 3.Sauté Aromatics

   Pour 3-4 tablespoons of cooking oil into the pot with the chicken. Add 1-2 sliced onions, 2-3 slit green chilies, and 1-2 bay leaves to the pot.

4. 4.Add Tomatoes and Spices

   Stir the ingredients well, ensuring the chicken, onions, and spices are mixed with the oil. Then, add 2 medium chopped tomatoes to the pot. Stir the chicken and tomatoes together, mixing thoroughly.

5. 5.Incorporate Dry Spices

   Add 3-4 cloves and 1/2 teaspoon of black pepper powder to the chicken. Follow with 1-2 tablespoons of red chili powder and 2 tablespoons of coriander powder. Add salt to taste. Finally, add 1 tablespoon of crushed ginger garlic paste.

6. 6.Add Tomato Paste and Cook

   Stir all the spices, chicken, and vegetables together until well combined. Add 2-3 tablespoons of tomato paste (or tomato puree) to the mixture and continue stirring to incorporate it evenly. Cover the pot with a lid and let it cook for about 10-15 minutes on medium-low heat, allowing the chicken to release its juices and cook partially.

7. 7.Add Roasted Paste and Water

   Uncover the pot and stir the chicken. Add the previously prepared roasted paste (made from dry coconut, garlic, ginger, roasted onion, and roasted tomato) to the chicken. Mix the roasted paste thoroughly with the chicken and other ingredients. Pour 1-2 cups of water into the pot to create the gravy.

8. 8.Simmer and Garnish

   Stir the curry to ensure all ingredients are well distributed in the gravy. Cover the pot again and let the curry simmer for another 15-20 minutes, or until the chicken is fully cooked and tender, and the gravy has thickened to your desired consistency. Uncover the pot and stir the curry one last time. Garnish with fresh coriander leaves before serving.