Step-by-Step Instructions

1. 1.Sauté Aromatics

   Heat 5 tablespoons of oil in a clay pot. Add 3 dried red chilies and sauté briefly. Then add 3 sliced onions and cook until translucent. Add 1 tablespoon of ginger-garlic paste and sauté until the raw smell disappears. Next, add 2 sliced tomatoes and cook until softened. Finally, add a sprig of curry leaves.

2. 2.Cook Chicken

   Add 0.5 kg of chicken pieces to the pot. Sprinkle 0.25 teaspoon of turmeric powder over the chicken. Mix well and cook the chicken until it changes color and is partially cooked.

3. 3.Roast Coconut and Spices

   In a separate dry frying pan, add 0.5 cup of grated coconut. Add 2 tablespoons of chicken masala powder, 1 tablespoon of coriander powder, and 2 tablespoons of chili powder. Roast this mixture on medium heat, stirring continuously, until the coconut turns golden brown and aromatic.

4. 4.Grind Roasted Mixture

   Let the roasted coconut and spice mixture cool down slightly. Transfer it to a blender jar and add a little water. Grind it into a smooth, fine paste.

5. 5.Combine and Simmer

   Add the ground roasted coconut paste to the chicken in the clay pot. Add 0.5 teaspoon of salt and pour in 0.5 cup of water (you can rinse the blender jar with this water). Mix everything thoroughly. Cover and simmer the curry on low heat until the chicken is fully cooked and the gravy thickens to your desired consistency, about 15-20 minutes.

6. 6.Serve

   Once the chicken curry is ready, serve hot with steamed rice.