Ingredients:

• 750 g – chicken, cut into bite size pieces
• 1/2 cup – onion, chopped
• 1/2 cup – grated Coconut
• 2 tsp – oil
• 4 to 6 – dry Red Chillies
• 2 tsp – Coriander seeds
• 1 tsp – Cumin seeds
• 1/2 tsp – Fenugreek seeds
• 2 tsp – garlic, chopped
• 1 tbsp – cashew nuts, chopped
• 2 tbsp – ghee/ oil
• 1/2 tsp – mustard
• few – curry leaves, chopped
• 1 tbsp – onion, minced
• 1/2 tsp – ginger, minced
• 2 tsp – green chilli, minced
• Salt to taste
• 1 cup – water

Method:

1. Heat 2 tsps of oil and roast red chillies, coriander, cumin and fenugreek.
2. Add onion and garlic. Fry till light brown.
3. Cool and grind with cashew nut and coconut to a very smooth paste.
4. Heat ghee or oil in a kadai. Add mustard.
5. When it splutters, add curry leaves, onion and ginger.
6. Fry till onion is golden brown.
7. Add green chilli and fry for a few seconds.
8. Add chicken, 1 cup of water and salt.
9. Cover and simmer till the chicken is cooked.
10. Add the ground paste and more water if needed to get a creamy pouring gravy.
11. Simmer for 3 more minutes.
12. Serve hot with steamed rice.