Chicken Dry

Ingredients

• 1000 grams Chicken, cut into small pieces
• 4 medium Onions, finely chopped (Medium size)
• 5 tablespoons Coriander seeds (Small heap)
• 5 count Dry red chillies
• 1 tablespoon Ginger garlic paste
• 0.25 teaspoon Red chilli powder
• 4 sprigs Curry leaves
• 2 tablespoons Salt
• 0.25 cup Water
• 4 tablespoons Sunflower oil
• 2 tablespoons Coconut oil

Instructions

1. 1Cut the chicken into small pieces, wash thoroughly, and drain the water completely.
2. 2In a kadai, heat sunflower oil and fry the finely chopped onions with ginger-garlic paste and one sprig of curry leaves until the onions become translucent.
3. 3Add red chilli powder to the fried onions, stir briefly, and set aside.
4. 4In another kadai, roast dry red chillies in sunflower oil, then roast coriander seeds until their color changes. Add a sprig of curry leaves and fry briefly. Remove from oil, allow to cool, then grind into a fine paste with a little water.
5. 5Combine the ground spice paste with the onion mixture and marinate the chicken pieces with this mixture and salt. Let it rest for 30 minutes.
6. 6In a large kadai, heat sunflower oil, add the marinated chicken, and pour in 1/4 cup of water. Cover with a lid and cook for 45 minutes, ensuring minimal additional water is added as the chicken will release its own juices.
7. 7Once the chicken is cooked and the gravy is thick, add coconut oil and fry for an additional 2-3 minutes. Add a fresh sprig of curry leaves, turn off the heat, and cover with a lid for 45 minutes before serving.