Ingredients:

• 1 kg – Chicken
• 4 – Onions (medium size)
• 1/2 cup – fresh coconut, grated
• 1 tsp – fennel powder (saunf)
• 4 – Cardamom
• 1/4 inch – Cinnamon
• 1 tsp – chillies powder
• 2 tsp – cooking Butter
• Some Curry leaves
• Some coriander leaves, chopped
• Salt to taste
• (Please do not use any Ginger or garlic)

Method:

1. Heat 1 tsp of butter and deep fry the chopped onions.
2. Once done, reduce the flame and add grated coconut.
3. Fry for a while and add cardamom, cinnamon stick, chillies powder and fennel powder .
4. Remove from flame and allow it to cool for a while.
5. Grind this into a fine paste in a food processor.
6. Heat the remaining butter in a wok, put curry leaves and coriander leaves and then add the ground paste.
7. Add half the salt and saute for a while.
8. Add washed and diced chicken pieces with enough water for the chicken to cook.
9. Cook on a low flame till the chicken is done.
10. Add the rest of the salt and garnish with chopped coriander leaves.
11. You can adjust the spice by adding or reducing the chilli powder.

Recipe courtesy of R A Ramesh Paul