WHOLESOME CHICKEN POT CURRY

I made this only for my husband who loved chicken with lots of masalas , fried , roasted , oily which is not good enough.
To avoid more masala and oil ; I choose to do something simple look curry but the taste should be great .
What I cooked was really really amazing in taste, the tenderness of chicken, the sweetness of onion, the tangyness of tomatoes and the juices taste is just mouth licking.
The whole onion ,whole tomato and whole garlic give a separate taste to your palate. And when you start chewing the slice of the coconut you may enjoy the taste.
More happy to see this , My family enjoyed this curry on table and sharing the feelings of their tastes.
Hope you may also like this curry.

Ingradients:

1 kg Chicken
1 Coconut
6 Midium sized onions
6. Midium sized Tomatos
6 Garlic cloves
4 Green Chillys
1 table spoon saffron mix
1 Black cardamom
1/2 tsp termeric powder
1/2 tsp red chilli powder
Few Curry leaves
Salt to taste
Oil

Preparations:

Before night preparation

Crack the coconut. Remove the water on a bowl. Extract all flesh from the shell.
Scrap few thin coconut slices for later use.
Add the coconut water and 2 full cups of water and blend until the coconut pieces to be very very fine in texture.
Remove in a bowl cover tightly keep this coconut liquid in a refrigerator.
Next day you may see that the cream has risen to the top.
Remove this cream using a cheesecloth and here we get wet powdered coconut which we don't need in this curry.
(But don't discard this , I will tell you how you can use this , on next recipe.)

We use this water to our curry.

Clean chicken properly remove all water from it.
Add all above ingredients in one pot along with coconut slices and coconut water .
Except saffron mix.
Stir well with using your hand.
Cover with foil paper and then lid.
Keep this pot in refrigerator for 1 hour .
After 1 hour leave it on room temperature for another 1 hour.
Remove the lid and foil paper stir again
And then cover this again with same process and make a tiny holes with using any sharp knife. And cover the lid.
Cook this on Midium flame till done .
No need to stir in between cooking.
Within 40 minutes it's done perfectly.
After its done remove the lid drizzle with few drops of saffron mix.
Hold the pot with both the hands and just shake it slowly to mix .
Don't use coriander leaves for garnishing
It changes the taste of curry.
If you need you may add extra water to it or you may also add water to coconut processes to get extra more water.

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A PINCH OF HING

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