Ingredients:
- Chicken – 1 lbs
- Curry Leaves
- About 8 Onions(medium Sized) – 2 (Finely chopped)
- Large Tomatoes -2 (Finely chopped)
- Oil – 2Tbsp
- Water – 2 cups
- Salt to taste
- Coriander Leaves – finaly chopped for garnishing
- Shallots (small onions)- 10
- Black pepper corns – 1/2 tsp
- Poppy seeds – 2tsp
- Whole red chillies – 8( I have used the mild one that gives color to thedish)
- Grated coconut – 6 Tbsp Coriander Seeds, Cumin and Fennel seeds – 1 Tsp
- Cinnamon – 1″ (broken)
- Clove – 1Ginger and Garlic – 2 Tsp(finely chopped)
For the Paste:
Method:
- Roast all the Ingredients for the paste in a little oil except ginger and garlic.
- Allow them to cool and make a paste along with ginger and garlic.
- Heat oil in a kadai and fry the chopped onions till golden brown.
- Add Curry Leaves and the Ground paste and fry till the paste turns slightly brown.
- Add Chopped Tomatoes and fry till the oil leaves the sides
- Now add the chicken pieces and fry for sometime.
- Add Salt and Water and Mix well.
- Cover and cook till the chicken is tender
- Garnish it with Coriander Leaves
