Chicken Kuruma

Coconut - 1/4 cup

Green Chilli - 2 Fennel Seeds - 1 tsp Turmeric - 1 tsp

Chilli powder - 1 tsp Coriander powder - 2 tsp Oil - 2 tbsp.

Bayleaf - 1 Cinnamon - a small pc

Clove - 4 Cardamom - 2 Curry Leaves

Onion - 1, chopped

Ginger Garlic paste - 1 tsp

Tomato - 1, chopped Chicken - 1 lb.

Salt

In a blender add the Coconut along with Green Chilli, Fennel seeds, Chilli powder and Coriander powder. Grind this mixture to a smooth paste.

Heat Oil in a pressure cooker. Temper Whole Garam Masala and Curry leaves.

Add Onion and sauté until translucent.

Add Ginger Garlic paste and sauté until the raw smell goes away.

Add the Tomatoes and cook closed until soft.

Now add the Chicken along with required Salt and sauté for about 5 min. Add 1 cup Water and pressure cook for 10 min in medium flame.

Release the pressure and add the ground Coconut paste and bring to a boil until Oil starts oozing from the gravy.

Serve hot with Rice/Chapathi.