Name: Galina Xacutti
Prep time: 1 h 20 min
Cook time: 22 min
Total time: 1 h 42 min
Yield: Serves: 4
Cuisine: Indian
Ingredients: 50 g/⅔ cup Coconut; 3 g/1 tsp Ajwain; 2 sticks Cinnamon (1-inch); 45 ml/3 Tbs Groundnut Oil; 6 Green Cardamom; 5 Phulpatri; 10 Cloves; 1 g/¼ tsp Nutmeg powder; 4 g/1 tsp Fenugreek seeds; 4 g/1 tsp Mustard seeds; 30 g/3 Tbs Poppy seeds; 800 g/1¾ lb Chicken (2 birds); 100 ml/7 Tbs Groundnut Oil; Groundnut Oil to fry potatoes and coconut; 25 g/⅓ cup Coconut; 6 Whole Red Chillies; 200 ml/¾ cup Coconut Milk (First extract)*; 30 ml/2 Tbs Lemon juice; 150 g/1 cup Potatoes; Salt; 10 g/5 tsp Coriander seeds; 3 g/1 tsp Black Peppercorns; 100 g/½ cup tomatoes; 100 g/⅔ cup Onions; 1 g/¼ tsp Mace powder

Preparation info

Serves:
4

Difficulty
Medium
Ready in
1 hr 45

Appears in

Prashad

By J. Inder Singh Kalra

Published 1990

About

A combination of three sets of masalas—whole spice, dry roasted and tempered—all ground into a fine paste—go into the making of this speciality of chicken in a very rich gravy.

Ingredients

800 g/1¾ lb Chicken (2 birds)
100

Asia
India
Goa
Main course
Gluten-free

Method

Preparation

THE CHICKEN: Clean, remove the skin and cut each into 8 pieces.

THE VEGETABLES: Peel, wash and slice onions. Wash and chop tomatoes.

THE POTATOES AND COCONUT: Boil, cool, peel and cut potatoes into ½-inch cubes. Remove the brown skin, make ⅛-inch thick slices and then cut coconut into 1-inch pieces. Heat oil in a frying pan and s

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Ingredients

Method

Preparation

Part of