Ingredients
- 1kg Chicken (medium size pieces)
- 3 cups of sliced onions
- 2 cups of Tomatoes (chopped)
- 2 tbsp Ginger (minced)
- 2 tbsp Garlic (minced)
- 1 ½ tsp Chilli powder (adjust to taste)
- ½ tsp Turmeric powder
- 4 tsp Meat or chicken masala
- 2 cup Grated coconut
- 4 tbsp of Coconut pieces
- 4 cloves
- 2″ piece of cinnamon
- 1 Star anise
- 1 tsp of Fennel seeds
- 2 strings Curry leaves
- 5 tbsp of coconut oil
Method
- Dry roast the coconut until golden brown. Switch off heat and mix in the whole spices (fennel, cloves, star anise and cinnamon). Cool and grind to a smooth paste with water. Set aside.
- Heat oil in large pan and sauté the onions, ginger,garlic and curry leaves.
- Once the onions turn a golden brown, add the meat/ chicken masala, turmeric powder and chilli powder, and stir for a minute.
- Then add the chopped tomatoes and sauté for another minute.
- Now add the coconut mixture, sliced coconut pieces, and washed chicken pieces to the above mixture.
- Add 1 cup of water and salt to taste, cook covered on low flame for about 25 mins or the till the chicken pieces are cooked well. If the gravy is too thick, you can add more water and bring to boil.Serve chicken curry hot with appam, chapatis, or rice.
