1 Onion (Pyaj), finely chopped
2 clove (laung)s garlic (lasan), crushed
1/2 tsp ground cardamom
1/4 tsp ground clove (laung)s
1 cm cinnamon (tuj/dalchini) stick
2 tblsp curry powder
1 tblsp curry paste
1 1/2 kg chicken pieces
1/2 fresh coconut (narial), sliced and with the outer skin removed
250gms fresh tomato (tamatar), peeled and chopped
1 1/4 cups (310 ml) water squeeze fresh lemon juice
Melt ghee in a frying pan, sautÃ© onion and garlic for 3 minutes.
Add cardamom, cloves, cinnamon, curry powder, curry paste. Saute 3 minutes.
Add chicken pieces, sliced coconut, tomatoes, water and lemon juice.
Cover, simmer 1 hour or until chicken is tender.