Chicken in roasted coconut gravy(Chicken Varutharachathu)

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Description:
For this recipe I have dry roasted the coconut with spices and made a paste. The chicken is cooked in the paste. Tastes yummy and the aroma is unforgettable. The first question my husband asked as he returned from office is `what`s the amazing smell?`. :).

Ingredients:
1. Chicken - 900gms
2. Onion/shallots - 1(medium)/1cup
3. Ginger
4. Turmeric powder - 1/2tspn
5. Chilli powder/whole dry red chillies - 1tspn(I used chilli powder)
6. Grated Coconut - 1/2cup(dry/fresh)
7. Whole coriander seeds- 1.5tspn
8. Garam masala powder - 1/2tspn
9. Fennel seeds(perumjeerakam)- 1tspn
10. Oil
11. Salt to taste

Procedure:
Take a wok and dry roast the ingredients to make a paste. First start roasting the coconut and once it starts to change colour add the coriander seeds, chilli powder and the Fennel seeds. Roast till they become golden colour but be careful not to over roast.  Drop in the ginger  too. Let it cool down first and then transfer to a blender. Add some water  and make a fine paste.

Clean and wash the chicken. Slice the onions. Take a wok/pressure cooker. Pour some oil and saute the onions first. Add some salt and turmeric powder too while sauting. Then pour the coconut paste and some additional water . Mix well and allow to boil. Finally add the Chicken and the garam masala. Close the lid and let the chicken cook for 3-4 whistles. If you are cooking in a wok then cook for atleast 30 minutes till the chicken is done. Transfer the curry to a wok and adjust the consistency of the gravy.

If you want to make it dry, cook for somemore time with no lids and if you want to make gravy more thin add some water. Check for salt and add if required. Serve with rice, roti etc but I prefer this curry best with appams. Enjoy.