1/2 CHICKEN CUT TO SMALL PIECES 3 TEASPOONS OIL CURRY POWDER 1/2 TEASPOON CINNOMAN STICKS 2 CARDOMAM 4 CLOVES 7 1 MED SIZE ONION CHOPPED 4 GREEN CHILLS CHOPPED 1/2 TEASPOON RED CHILLI POWDER 1/3 TEASPOOM OF TURMARIC 1 1/2 TEASPOON GINGER GARLIC PASTE 2 TEASPOONS OF FRESH COCONUT PASTE OR DRIED COCONUT PASTE. 1 TOMATO CHOPPED 1 TBSP CHOPPED MINT 2 TBSP CHOPPED CILANTRO 1 TBSP LEMON JUICE SALT 1 1/2 TEASPOON OR TO TASTE
FIRST STOVE SHOULD BE ON MEDIUM HEAT, HEAT 3 TEASP OF OIL THEN ADD CINNOMAN STICKS, CARDOMAM, AND CLOVES. HEAT FOR 2 MIN THEN ADD CHOPPED ONIONS, CHOPPED GREEN CHILLS HEAT FOR 10 MIN TILL ONIONS ARE BROWN MAKE SURE YOU STIR OFTEN SO THE ONIONS AND CHILLIS DONT BURN. COOK WITH LID OPEN THEN ADD RED CHILLI POWDER, CURRY POWDER, TURMARIC, SALT, 1 1/2 TEASPOON OF GINGER/GARLIC PASTE AND COOK FOR 4 MIN THEN ADD CHICKEN PIECES, MIX WELL AND COOK FOR 20 MIN ON MEDIUM HEAT WITH THE LID CLOSED. KEEP STIRING EVERY 4 MIN SO THE CHICKED CURRY DOESN'T BURN. THEN ADD COCONUT PASTE, CHOPPED TOMATOS, MINT, CILANTRO, STIR AND COOK FOR 10 MIN. ADD LEMON JUICE AND STIR. YOU ARE DONE.