Chicken - 1 kg
onion - 3
tomato - 2
ginger - 1" piece
garlic -3 cloves
green chilly - 2
coriander powder - 2 tbsp
garam masala - 1 tsp
fennel seed - 1 tsp (powdered)
chilly powder - 2 tsp ( adjust according to taste)
turmeric powder - 1/2 tsp
grated coconut -1/2 cup
sliced coconut pieces (thenga kothu) -1/4 cup
coconut oil - 3 tbsp
salt - to taste
For Tempering
mustard seed - 1 tsp
dry red chilly - 2 to 3
curry leaves - 1
coconut oil

Dry roast grated coconut till golden brown ,cool it.Grind it to a smooth paste and keep it aside.chop onion and tomato.crush ginger and garlic.heat oil in a pan ,add onion ,sliced coconut and slit green chillies.saute till light golden brown color .Add crushed ginger -garlic fry for 2 min .Add all powdered masalas saute for 1 to 2 min in low flame.Now add tomato pieces fry till tomatoes become soft and mushy.Add chicken pieces and salt to this and saute for 3 minutes.To this add grind coconut paste and 1/2 cup water.Mix well cover and cook till the chicken is done.
Tempering : Heat oil in a pan ,splutter mustard seeds,add curry leaves and red chilly.Fry for few minutes .Pout this over the chicken .Serve hot.

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