Country Chicken or Regular Chicken - 1 kg cut into small pieces
Turmeric Powder / Manjal Podi - 1 tsp
Chilli Powder - 1 tblspn
Salt to taste
Water - 1 cup
Grinding 1:
Coconut - 1 cup
Grinding 2:
Shallots - 500 grams
Cumin Seeds / Jeerakam - 1 tblspn
Curry leaves a big handful
For Crushing:
Cinnamon / Pattai - 4 cm piece
Fennel Seeds / Saunf / Sombu - 2 tblspn
Cardamom / Yelakai - 10
Cloves/ Krambu - 10
For Curry:
Oil - ¼ cup
Ginger Garlic Paste - 3 tblspn
Tomato - 3 large chopped
Chilli Powder - 2 tblspn
Coriander Powder / Malli Podi - 3 tblspn
Garam Masala Powder - 1 tblspn
Salt to taste
Water as needed
Coriander leaves a handful finely chopped
For Seasoning:
Oil - 2 tblspn
Shallots / Sambar Onion - 10 sliced thinly
Curry leaves - 2 sprigs
Instructions
Take chicken along with all the given ingredients in a pressure cooker and cook for 5 whistle, simmer for 10 mins, turn off the heat and let the steam go all by itself.
I used country chicken / nattu kozhi, it takes long to cook than regular chicken. If you are using regular chicken cook for 2 whistle. set this aside
Grind coconut separately and set aside. Take grinding ingredients 2 and grind coarsely and set aside.
Crush the ingredients given to a coarse powder. I used my mortar and pestle.
Now lets make the curry. Heat oil in a large pot, add in the crushed powder and saute for few sec.
Now add in ginger garlic paste and cook for 2 to 3 mins till raw smell leaves.
Add in chicken along with any water.
Add in ground shallot mix, tomatoes and mix well. Simmer this whole thing for 15 mins or so.
Now add in coriander, chilli powder and salt mix well.
Add in coconut paste and mix well. Simmer this till oil separates on top.
Sprinkle over garam masala powder and mix well.
Now heat little oil in a pan, add curry leaves and shallots. Cook till golden brown. Pour this over the curry along with coriander leaves.