Ingredients:
Chicken: 1 kg
Shallots: 3/4 cup
Onion: 2 small
Ginger paste: 2 tbsp
Garlic paste: 2 tbsp
Green chilly paste: 1 tbsp
Tomato chopped: 1 med
Grated coconut: 1 cup
Coriander powder: 1 tbsp
Red chilli powder : 3/4 tbsp
Black pepper powder: 1/2 tbsp
Curry Leaves: 2 springs
Salt: to taste
Oil:
Garam Masala powder:
Cardamom: 2 nos
Cinnamon/karugapatta : 2 medium
Cloves: 4-5 pcs
Fennel seeds: 1/2 tbsp
Star Anise: 2 petals
Nutmeg: small pinch
Method:
Dry roast the grated coconut till brown color, add 1 tbsp water and grind to a fine paste. Grind cinnamon, cloves, fennel seed, star anise and nutmeg to a fine powder. Dry roast chilli powder, coriander powder and black pepper powder. Remove from fire and allow it to cool. Add some water to this and make a thick paste. Apply this paste on the chicken, keep aside for 1 hr. Heat oil in a pan, saute onion till golden color, add curry leaves, salt, green chilli, ginger and garlic paste. Saute til the raw smell goes, then and tomatoes. Saute for 3-4 minutes. Add the chicken and garam masala powder (above prepared) cover and cook for 5-7 minutes without adding water. Remove lid, add 1 cup water. Cover and cook utill the chicken cooked well. Add coconut paste and cook for another 5 minutes or gravy becomes thick and dry. Add some curry leaves. Serve hot with roti or rice.
