Ingredients:

• 6-8 – Chicken pieces
• 1 cup – grated Coconut
• 10 – roasted Red Chillies
• 2 – onions, 1 small and 1 large
• 2 – Tomatoes
• 1 inch – Ginger
• 6 flakes – Garlic
• 2 – Green chillies
• 1/2 bunch – Coriander leaves
• 1 inch – Cinnamon stick
• 3 – Cloves
• Oil for seasoning
• Salt to taste

Method:

1. Boil the cleaned chicken pieces in a vessel without water.
2. Add salt when half done and cook till done.
3. Grind together roasted chillies and coconut with required amount of water.
4. Halfway through grinding, add small onion, ginger, garlic, green chillies and coriander leaves (all chopped) and grind to make a fine paste.
5. Heat 2 tbsp oil in a kadai. Add finely chopped large onion and fry till it is brown.
6. Add cinnamon and cloves and fry for 2-3 seconds.
7. Add ground masala and fry for 5 mins.
8. Add chopped tomatoes and fry for a few more seconds.
9. Add water and boil the gravy.
10. Transfer this to the cooked chicken and heat on a low flame for 5 mins.
11. Serve hot with ghee rice.

Recipe courtesy of Sushma