Badam Ni Curry
|Onion||1 , sliced|
|Black peppercorns||1 Tablespoon|
|Coconut milk||2 Cup (32 tbs) (Extracted From 1.5 Coconuts)|
|Tamarind ball||1 , soaked in 0.5 cup hot water (Size Of A Walnut)|
|Garlic||8 Clove (40 gm)|
|Kashmiri red chilies||15 , seeded|
|Cumin seeds||2 Teaspoon|
|Coriander seeds||1 Tablespoon|
|Poppy seeds||2 Tablespoon|
Cook chicken with sliced onion, peppercorns and ginger in five cups water.
Allow chicken to cool in stock.
Joint chicken and strain stock.
Heat fat in another pan and fry ground spices, being careful not to allow it to burn, especially as there are almonds in it.
Add coconut milk and stock and simmer till curry has the consistency of cream.
Add chicken and tamarind juice and simmer for another five minutes.
Cool and reheat before serving.
Serve with boiled rice.