Kori Roti

Kori Roti
Chicken Gravy  and Chicken Sukkha:
Sangeeta Salian
Ingredients..
Chicken.. 1 1/2 kgs
Coconut.. I full,,, grated
Bediki Mirchi..25 nos
Coriander Seeds.. One fist full
Onion.. 4 nos,,, chopped
Garlic flakes,,  10nos
Curry patta,,, 30 leaves
Jeera,,, 1. 1/2 tspn
Methi... 1/4 tspn
Rai,, 1/4tspn
Cloves,,, 2nos
Dalchini..one inch
One elaichi
Kali miri... 10 seeds
Tamarind...small Lemon size jitna
Method....
In a kadhai add two tspn full oil or ghee, as per ur choice, then add rai, jeera, cloves, dalchini, elaichi, methi, kalimiri,(all these fry in slow gas)...then garlic crushed, chopped onions, curry patta twenty leaves, coriander seeds and lastly bediki mirchi... Fry well. Remove from fire and cool.
Grind the above spices adding 1/4tspn turmeric powder and tamarind.. Grind to fine paste...
In a kadhai add one tspn oil or ghee and fry grated coconut till golden brown.
Preparation..
In a kadhai heat two tspn ghee,,, add 1/4 tspn rai, allow it to splutter, then four mashed garlic flakes ten curry patta fry,one chopped onion,,, fry....... Then put cleaned chicken pieces and mix. Do not add salt or water till chicken changes it's color n turns a bit white. It should release it's moisture. When chicken turns white,,, add the red masala paste and mix thoroughly... Allow it to boil for three minutes,, add salt as per ur taste, mix then cover and simmer till ten minutes.. Add sliced potatoes (sos) ..again cover and cook for ten more minutes or it chicken is done.
Transfer three parts of chicken pieces in another pan,,(this is for chicken sukkha),, don't transfer too much of red masala, u will need more of these masala for chicken curry.
Now grind grated and fried coconut in a mixer. Just for five seconds. Then stop. Coconut should be very coarsely ground. Remove one fist full and mix it in chicken sukkha kadhai.
Switch on the gas and mix well the chicken sukkha mixture. Over and cook for ten minutes,, sim gas.. One dish is ready.
Next for chicken curry, grind the leftover coconut in the mixer to a very fine paste then mix it with the chicken masala which u have retained in the first kadhai..
Add plenty of water, since this gravy should not be thick. Add salt as per ur taste. Allow to boil for ten minutes and ur curry is also ready.