Chicken curry in Bombay style

Chicken curry in Bombay style

Ingredients:

• 2 kg chicken pieces
• 2 tablespoon white Vinegar
• 100 gm dried coconut
  (grated)
• 1 teaspoon garlic
  paste
• 1 teaspoon ginger
  paste
• 1/2 teaspoon turmeric
  powder
• 1 teaspoon chili powder
• 1/2 teaspoon black pepper
  powder
• 1/2 cup of curry leaves
• 2 tablespoon olive oil  
• Salt & Sugar
  to taste

Preparation:

1. Boil the chicken pieces until tender.
2. Chicken remove from water and keep aside (do not drain the chicken stock). 
3. Heat oil in a pan, sauté the grated coconut, ginger- garlic paste, turmeric,
   chili- pepper powder, and curry leaves. 
4. Add the chicken pieces, salt and sugar to taste and a cup of chicken stock.
5. Bring to boil, reduce heat to low, cover, simmer for 15 minutes.
6. When the gravy becomes light thick, remove from fire.
7. Serve hot.