The local food is just amazing with flavors from coconut, fennel and lots of onions.
Preparation Time: 10 minutes
Cook Time: 40 minutes
Serves : 3-4
Chicken: 500 gms
Onions : 2 large sliced
Tomatoes: 2 large Chopped
Curry leaves: 1 sprig
Turmeric: 1 teaspoon
Ginger garlic paste: 1 tablespoon
Red chili powder: 2 teaspoons
Coriander powder: 1 tablespoon
Garam masala: 1 tablespoon
Salt to taste
Water : 1 cup
Cilantro/Coriander leaves: To garnish
To make a paste:
Coconut: 3/4 cup
Fennel seeds: 1 tablespoon
Bay leaves: 2
Green cardamom: 2
Cinnamon: 1" stick
Heat oil in a pan, add ingredients listed for tempering and fry for 30 seconds. Add curry leaves and let them splatter. Add onions and turmeric. Sauté till they turn translucent.
Add ginger garlic paste and fry for 1 minute.
Add all the spice powders and mix well and fry for 2 minutes. Add tomatoes and cook until they turn mushy.
Add the chicken pieces and fry for 7-8 minutes. Close lid and cook for 5 minutes.
Add 1 cup of water, mix well and close lid. Cook for 10 minutes.
Meanwhile, make a paste of coconut and fennel seeds. Add this to the chicken.
Cook for 5 minutes until chicken is done and the curry is thick and turn off the stove.
Garnish with cilantro and serve hot with roti, rice or pulav.