Chicken Vindaloo

Ingredients

• 1 kg Chicken
• 100 Grams Bellary onion
• 6 ladles Good oil
• 2 Coconut
• 2 Tablespoons Poppy seeds
• 1 inch piece Ginger
• 15 Dried red chilies
• 2 Tablespoons Coriander seeds
• 4 Tablespoons Cumin
• 2 Tablespoons Mustard seeds
• 1 Garlic

Instructions

1. First, roast and grind the dried chilies, coriander seeds, cumin, and poppy seeds all together. Grind the ginger and garlic separately, and the coconut separately. In a pot, add oil, sauté the lengthwise-cut onion, add the ground ginger and garlic, then add the ground masala and sauté until fragrant. Pour in 200ml of water and let it boil. Then add the chicken pieces with the needed salt and turmeric, and cook. Once half cooked, add the ground coconut paste and let it boil. Remove from heat once the gravy has reduced, turned reddish, and the oil has separated out.