This is inspired from Chicken in Roasted Coconut Gravy of Entepachakalokam. I loved the color of her gravy and I wanted it to make it so badly. Her recipe called for 5 red chillies... God that would be so spicy. I reduced it to 2 as me and huss do not have such a spicy palate. And so the color of the curry is not so dark as hers :(
The gravy was so different and tasty compared to the regular ones that I make and was such a yummy combination for chapathis.
Chicken - 1/4 kg
Large Onion- 1, chopped finely
Tomato- 1 small, chopped finely
Curry leaves- 1 sprig
Grated coconut- 1/2 cup
Coriander powder-3 teaspoons
Fennel seeds- a pinch
Cumin seeds- a pinch
Cinnamon stick- 1 inch stick
Dried red chillies-2
Turmeric powder- 1/2 teaspoon
Salt- to taste
Oil-1 1/2 tablespoon
How I Made it:
Heat oil in a pan and roast half of the chopped onions, grated coconut, coriander powder, fennel seeds, cumin seeds, cardamom, cinnamon stick, dried red chillies and turmeric powder.
Cool this mixture and grind into a thick paste adding some water.
Heat oil in a pan, add the curry leaves and rest of the onions and saute till transparent
Add the tomatoes, curry leaves and saute till the tomatoes are done
Now add the chicken pieces and salt and mix well
When the water starts leaving the chicken and is half done, add the ground paste and required water and mix well.
Cover and cook in medium flame till chicken is done
Do a taste check
Cook in high flame for another 5-6 mins till the gravy becomes thick.
When done, off the flame.
Note: The consistency of the gravy depends on your requirement. Add water as per your wish. If you are going to have it with rice, make it thin. If with chapathi, make the gravy thick...
Serve hot with chapathis...