Dry Chicken Curry Recipe

• 1 kg Chicken
• 2 tsp grated Coconut
• 2 tsp Coriander Seeds
• 4 Cinnamon
• 6 Cloves
• 3 Onions
• 2 Onions (sliced)
• 12 Garlic Cloves
• 1 inch piece of Ginger
• 10 dry Red Chilies
• Handful of Coriander Leaves
• 3 Tomatoes (chopped)
• 4 tbsp Ghee
• Salt (to taste)

• Heat 1 tsp ghee in a pan and fry grated coconut until brown.
• Combine fried coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, red chilies, and coriander leaves in a food processor. Grind into a fine paste.
• Take out the mixture and pour some water into the grinder. Reserve the water.
• Heat the remaining ghee in a large saucepan and fry sliced onions until brown.
• Mix in chicken pieces, tomatoes, and salt. Cook on low flame for 10 minutes.
• Stir in the grounded spices with the reserved water and cook till the gravy completely dries out and meat turns soft.
• Serve hot.