INGREDIENTS

Chicken – ½ kg
Onion – 125gms
Tomato – 125gms
Ginger garlic paste – 1 tbs
Cinnamon – 5 gms
Saunf (fennel seeds) – 5 gms
Grated coconut – 1/2 cup
Turmeric powder – ¼ tsp
Coriander powder – 2 tsp
Chilli powder – 2 tsp
Curd – ¼ cup
Oil – 3 tbs
Green chillies - 2
Curry leaves – few
Coriander leaves - little


METHOD

Chop onions and tomatoes finely.
Grind coconut, coriander leaves and saunf.
Heat oil in a pan add a little saunf, curry leaves, onion and sauté for 2 mins
Add the tomatoes and cook for 2 mins.
Add the chicken pieces and sauté for some time.
Now add turmeric powder, chilly powder, coriander powder salt, green chillies and cook for 2 mins.
Add curd and water and allow to boil for 5 mins
Mix the coconut paste to the gravy and cook till the chicken is well done (about 15 mins).
Garnish with coriander leaves.