Purple Cinnamon

It’s very hot here in Gurgaon and I’m keeping things light. Even my Sunday curries. No heavy masala to weigh me down and bring out the meat sweats. A delicious curry with a few spices that are meant to be cooling and some coconut milk makes it so good. It still is a spicy curry but without a ton of masala in it. The spices I used were peppercorns, cumin seeds and coriander seeds. I ground it with some fresh coconut and cooked the chicken in it with the coconut milk. With some rice and roti, this was an awesome Sunday lunch.

Yield:

4 servings

Prep time:

10 mins

Cooking time:

30 mins – 40 mins

Ingredients:

Chicken – 1 kg on the bone cut into pieces

Onions – 3 medium sliced

Garlic – 3-4 cloves chopped

Coconut milk – 200 ml / 1 cup

Ghee/oil – 2 tbsp

Ground paste:

Shredded coconut – 1/2 cup

Peppercorns – 2 tsp

Dry red chillies – 2-3

Cumin seeds – 1 tsp

Coriander seeds – 1 tsp

Garlic – 4-5 cloves

Ginger – 1 inch piece

Coriander leaves to garnish

Salt to taste

Method:

Dry roast all ingredients for the ground paste except ginger and garlic, and keep aside.

Heat oil/ghee in a pressure cooker and cook down onions till they’re brown in colour. This will take around 8-10 mins.

Tip the garlic in and saute for another minute.

Add the ground paste and the chicken. Mix well.

Now add the coconut milk and salt. Add some water if it’s too thick.

Cover with the lid and let it cook on high heat till 2 whistles are out.

Lower the flame and cook for another 15 mins.

Let the pressure drop on its own and then open the lid.

Garnish with coriander leaves.