Chicken, Drumsticks & Potato Curry

Ingredients Required:

Onions 2 finely sliced, Curry Leaves (few); Oil for frying the Onions & Masala 8-10 Tbspns; ½ tspn. Turmeric Pwd; 3 Tbspns. Corriander Powder; 2 Tbspns. Chillie Powder; Salt to taste; 4-6 Tomatoes; Vegetables (Drumsticks cut into 2" long pcs. Potatoes skinned cut in 4 pcs lengthwise) - Keep aside.
Chicken 1 No. Skin,clean, cut into desired pieces, wash nicely drain & keep aside.

Grind to paste:

Ginger; Garlic; Sombu- (after broiling) to a fine paste; Coconut to be ground to paste separately. Keep aside.

Method:

Take a Vessel, place on gas add Oil - when Oil is hot add the sliced Onions & Curry leaves & fry to a golden brown - now add the Ginger, Garlic & Sombu Paste & fry on low heat (otherwise the garlic will burn & the curry will give a funny odour) adding a little of the Masala Water if necessary -(Masala Water is got after you grind the Ginger/Garlic/Sombu to a fine paste, wash the Mixie & keep this water, use for frying), fry till the oil comes to the surface say for about 2 mins. Now add Salt to taste, Chillie Powder, Corriander Powder, Turmeric Powder, mix nicely & continue to fry the Masala, adding the Masala Water if necessary - fry for 2 - 3 mins. till a nice aroma arises; & the Oil floats on the surface, add the chopped Tomatoes & continue to fry till the Tomatoes are soft & cooked, add the Coconut Paste mix nicely till the paste blends in with the Masala - add the Vegetables & Chicken pieces, sufficient water, once again mix well cover & leave to cook till the Vegetables & Chicken is boiled & the gravy has thickened. Remove from heat & Serve with Rice, Puris, Chappatis etc.
No Tamarind Pulp or Lime Juice for this Curry. Use extra Tomatoes only.
Pearl