Ingredients:

• 1/2 – Chicken
• 1 – cup, grated Coconut
• 4 – Onions
• 3 – Tomatoes
• 6 flakes – Garlic
• 1/2 inch – Ginger –
• 10 – Cashew nuts
• 15 – Green chillies
• 1 tsp – Poppy Seeds
• 1 tsp – Fennel seeds
• 3 – Cardamom
• 2 – Cloves
• 2 inch size – Cinnamon
• 1/2 tsp – Turmeric powder
• 2 tbsp – chopped Coriander leaves
• 2 cup – grated Coconut

Method:

1. Grind 4 green chillies, turmeric, ginger and garlic to a smooth paste and marinate the chicken pieces for 1 hour.
2. Roast the grated coconut along with poppy seeds and saute till light brown in colour. Cool, add 8 green chillies and grind this into a smooth paste.
3. Boil 1 onion with the cashew nuts.
4. In a little oil, roast garam masala, cardamoms, cloves and cinnamon. Once it has cooled, add the boiled onion and cashew nuts, and grind to a smooth paste.
5. In a pan, heat a little oil and cook all the ground masalas for a few mins, then add the remaining chopped green chillies.
6. Add the remaining chopped onions and saute.
7. Now add chopped tomatoes and cook well.
8. Add marinated chicken pieces and roast for sometime.
9. Add coconut milk and cook till tender.
10. Finally garnish with chopped coriander leaves.

Recipe courtesy of Rajashree Rao