1kg chicken cut into serving size pieces
8 dried red Kashmiri chillies
1 tsp turmeric powder
1/2 tsp cummin seeds
1 inch piece cinnamon
2 onions, finely chopped
3 green chillies, finely chopped
1 inch piece ginger, finely chopped
12 cloves garlic, finely chopped
thick and thin milk extracted from 1 coconut
salt and vinegar to taste
Fry the onions in a little oil until browned. Meanwhile grind together the spices.
Add the chicken, chopped chillies, garlic and ginger to the pan and cook for a minute or so. Add the ground spices and salt and again cook for a minute or so.
Now add the thick and thin coconut milk so that the milk just covers the chicken. When chicken is cooked (about 20-30 minutes) add the vinegar and simmer until the sauce has thickened. Serve with plain boiled rice.