Ingredients:

2 cups grated coconut
1 tablespoon juliennes of ginger
1 teaspoon turmeric powder
12 medium sized pieces (about 800 grams) of chicken
2 medium onions sliced
2 tablespoons oil
8 cloves garlic
1 tablespoons each of coriander and red chilli powders
2 whole red chillies
12 curry leaves
finely chopped coriander leaves for garnishing (optional)
2 green chillies slit
2 cups water
Salt to taste

Method:

Heat half the oil in a heavy-bottomed pan on medium level till hot. Add the garlic, coriander and red chilli powders along with the grated coconut.
Roast on low heat while stirring frequently till the coconut is evenly dark brown and aromatic.
Allow to cool and grind with little water to make a thick paste.
Heat the remaining oil in the same pan and add the curry leaves, ginger, green chillies along with the chopped onions.
Fry on medium level for about 3 minutes or till the onions are light brown in color.
Add the chicken, turmeric powder, whole red chillies, water and the coconut paste. Sprinkle salt to taste. Mix well.
Cover and cook on low heat for about 25 minutes or till the chicken is tender.
Garnish with finely chopped coriander.


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