Ingredients:
Chicken,cut into small pieces - 500 gms
Water - 3/4 cup( or as required)
Curry leaves - 3 to 4 sprigs
Onion,sliced - 1 large
Green chili,sliced - 2( or according to taste)
Tomato,chopped -1
Salt - to taste
Coconut oil- as required
For Tempering:
Coconut,sliced - 1/4cup
Curry leaves - few
Green chilies,cut into two - 1 or 2
Coconut oil- as required
For marination:
Shallots ,sliced - 1/4 cup
Ginger-garlic paste - 1.5 tbsp
Curry leaves- few
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Kashmiri chili powder -1 tbsp
Black pepper powder - 2 tsp( or according to taste)
Fennel powder - 1/2 tsp
Garam masala powder- 1/2 tsp
Salt -to taste
Instructions:
In a bowl,combine chicken pieces with all the ingredients listed under ' For marination'.Keep aside for at least 30 minutes.
Cook the marinated chicken along with water.Cook until it turns tender and the gravy coats the pieces.Keep aside until required.
Heat oil in a pan or manchatti.Add 3 to 4 sprigs curry leaves.Now add sliced onion and green chilies.Saute until onion turns golden brown.
Next add tomato and cook until it turns mushy.Add salt to taste.
Now add the cooked chicken and cook for about 3 to 4 minutes,stirring well in between.
Now for tempering, heat oil in a pan and add the sliced coconut, saute for few seconds or until the color starts to change.Next add curry leaves and green chilies and saute until coconut turns light golden brown.
Add this to the curry.Stir gently and switch off the stove.Serve with rice, pathri ,appam or chapathi.
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