Chicken Curry Kasaragod Style

This curry is very famous in our family....it is easy and tasty too...this will go well with puttu, chappathi, appam...

INGREDIENTS:

1. Chicken 1/2 kg
2. Onion 1
3. Ginger 1Tbsp
4. Garlic1bTsp
5. Curry leaves few
6. Red chilli powder 1Tbsp
7. Coriander powder 1Tbsp
8. Turmeric powder 1tsp
9. Fennel seed 1/2tsp
10. Tomatoes 1
11. Kusturi methi 1tsp
12. Grated coconut  1cup
13. Water 1cup
14. Salt

FOR THE TEMPERING:

• Small onion 4
• Curry leaves few
• Oil and ghee 1 Tbsp each

METHOD:

• In a pan add 1 Tbsp of oil and add onion, ginger, garlic, curry leaves and roast till it becomes soft and then pour this to the grinder.
• To the grinder add 6,7,8,9 and 1/2cup water..grind it altogether.(A)
• In a pressure cooker add chicken, tomato, kusturi methi, salt and (A) Mixture. Add water appropriately.
• Keep in heat for 3 whistles. Remove from heat and let the pressure come down on its own
• Transfer this mixture to a vessel
• Meanwhile in a pan add grated coconut and roast for 3 minutes.
• Remove from heat and grind it with 1 cup of water.
• Pour this coconut mixture to the chicken.
• Heat till bubble appears.
• Now last for tempering, in a pan add oil and ghee with small onion and curry leaves and fry till light brown and add to the chicken.

Note: Gravy should not be too thick or too thin.