1 medium sized onion chopped
1 1/2 tbsp oil
200 g chicken thigh boneless.
200 gms arbi/ taro root
2 cloves of garlic
1 small piece of ginger
1 tsp coriander powder
1/2 tsp haldi
3 tbsp grated coconut
1/2 tsp fennel
1/4 tsp chilli powder
1 whole red dry chilli
Two stems of curry leaves
1/2 tsp rai / mustard seed
Cut the chicken into small pieces and marinate it in ginger garlic paste, 1 tsp of lemon and 1 tsp of curd and keep in the the fridge overnight.
1. Take a wok. Add the grated coconut and stir for 2 minutes. Then take it out and keep aside
Add 1/2 tbsp of oil to the same wok on medium heat and add coriander powder, chilli powder, turmeric / haldi, red chilli and fennel and stir. Add the chopped onions and stir for 4-5 minutes.
2. Switch off the gas, let it cool and put it in the mixie along with the grated coconut and blend till smooth. You may have to add some water (1 tbsp). Keep it aside
3. Boil the taro till half done. Let it cool, peel it and then slice it into discs.
4. Take a pan and put it on medium heat.Put just a dot of oil on and add the sliced taro. In 1 minute turn it, and after another minute switch it off. This is just to ensure it doesn’t stick together when cooking it with the chicken. Keep it aside
5. Use the same wok and add 1 tbsp oil. Put rai / mustard seeds and the curry leaves and fry it till it is crispy (approx a minute). Add the chicken and stir for 5-6 minutes, till it starts to turn slightly brown.
6. Then add the coconut paste and mix well. Stir for 2-3 min. May need to add 1 tbsp of water.
7. Add the taro and mix gently.
8. It’s ready! Drizzle some chilli oil on top if you like.
Enjoy with rotis!