1 kg chicken, cut into small pieces
2 big onions
1 pod garlic, peeled
2” ginger piece
2 tsp coriander powder
1 tsp cumin powder
1 tbsp poppy seeds or khus khus
1/2 tsp mustard seeds
1 tsp red chilli powder, or to taste
1 cup coconut milk
2 tsp gram flour or besan (optional)
Salt to taste
Boiled eggs, sliced
Chopped spring onions
Boiled potatoes, sliced
Chopped green chilies in vinegar
Wedges of lime
Finely chopped coriander leaves
1.Wash and clean the chicken. Grind together 1 onion, the garlic, ginger, turmeric, coriander, cumin, poppy seeds, the chilli and the mustard seeds to a fine paste.
2.Slice the remaining onion. Heat oil in a deep pan and fry the onion till it is brown.
3.Add the paste to the pan and fry until the oil separates from the mixture.
4.Your kitchen should be filled with the aromatic notes of the spices by now. Now, add the chicken and the salt and fry again for some more time. Add a cup of water and allow the chicken to boil.
5.Add one can of coconut milk and simmer on low heat till the chicken is cooked properly.
6.If you prefer to have a richer gravy, mix 2 tbsp of gram flour with 2 cups of water and add to the pot. Let it simmer and thicken for a few minutes and then switch off.
7.Pile a large bowl with the noodles, the chicken curry and all the other accompaniments.
8.Top with fried garlic.