Chicken curry with coconut

How about a simple chicken curry in fresh coconut gravy? Sounds interesting, is it? So here it is…

Ingredients:

• Chicken 750 gm
• Salt to taste
• Onion 2 big
• Tomato 1 big
• Thick Curd 1/4 cup
• Turmeric powder 1/2 tsp
• Red chili powder 1.5-2 tsp
• Coriander powder 3 tsp
• Pepper corns 18-20
• Cumin seeds 1/2 tsp
• Cinnamon 2 inch piece
• Cloves 4-5
• Bay leaf 1-2
• Garlic cloves 8-9
• Ginger 2 inch piece
• Fresh grated coconut 1/4 cup
• Curry leaves 2 sprigs
• Coriander leaves 4-5 sprigs
• Refined oil 3 tbsp

Method:

• Wash and clean the medium size cut chicken and marinate it with the curd and turmeric powder. Keep this marinated chicken in the refrigerator for atleast 6-8 hours or overnight.
• Slice the onions finely and deep fry them in hot oil till it’s brown and crispy.
• Grind the fried onions, tomato, ginger, garlic, pepper corns and grated coconut into a smooth paste.
• Heat some oil (what is left after draining the fried onions) on a heavy kadhai or pressure cooker and add cumin seeds, cloves, cinnamon and bay leaf.
• When they splutter, add the curry leaves and the ground paste into the oil. Saute it for 2-3 minutes.
• Now add chili powder and coriander powder and cook till the raw smell goes off.
• Now add the marinated chicken and mix well. Add salt and mix.
• Saute it on high flame for 3-4 minutes.
• Now add around 1/2 cup water and cover and cook till it’s done or pressure cook it till cooked.
• Garnish with finely chopped coriander leaves and serve it hot with rotis, parathas, aappam, idiyappam or ghee rice.