in a frying pan dry roast the almonds and the desiccated coconut and fry it to till golden color on medium flame.
once roasted let it cool down and grind to a paste ( can add a little milk to make the paste)and keep aside.
now grind the onions and green chillies to a paste as well and keep this aside.
in a pan heat the oil and add the green cardamam, black pepper corns, cloves, cinnamon stick & whole red chillies and fry it for a minute high flame.
then add the onion & green chillie paste & ginger & garlic paste mix it well cook it till the moisture dries and the oil comes on the surface high flame.
add the chicken and change its color on high flame, then add salt, cumin powder mix it then add the almond and coconut paste, yogurt & milk mix well wait for a boil cover and cook on low to medium till the chicken is cooked completely and the curry gets thick and the oil can be seen.
it is also your choice how thick or thin curry you like.
once the chicken is cooked and the curry thickens serve hto with nan.
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