KORI AJADINA

KORI AJADINA
Spicy chicken curry prepared with special udipi spices

Servings : 4

INGREDIENTS
Boneless chicken, cubed 1 1/2 inch800 grams

Carom seeds (ajwain) 1 teaspoon

Cream cheese 100 grams

Cream 1/2 cup

Yogurt 300 grams

Lemon juice 2 tablespoons

Ginger paste 1 tablespoon

Garlic paste 1 tablespoon

Turmeric powder 1 tablespoon

Garam masala powder 2 teaspoons

Salt to taste

Oil 2 tablespoons

METHOD
Marinate chicken with lemon juice, salt and turmeric powder for half an hour. For masala powder dry roast one inch cinnamon, three cloves, cardamom, peppercorns, cumin seeds, coriander seeds, fenugreek seeds, poppy seeds, Kashmiri and Madras red chillies. Cool and grind to a powder. Heat oil in a kadai. Add remaining cinnamon, cloves and bay leaf. Sauté for half a minute. Add curry leaves and onions and continue to sauté. Add ginger and garlic. Sauté for five minutes. Add chopped tomatoes and salt. Stir and mix well. Add turmeric powder and freshly ground masala powder. Add scraped coconut and stir for two to three minutes. Add chopped coriander leaves and mix. Add chicken and mix. Sauté for a while. Add a little water and bring it to a boil. Cover and cook over medium heat for ten to fifteen minutes. Serve hot.