Chicken Chettinad

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Description:
This dish  is made of coconut paste and whole masalas and it  tastes wonderful.

Ingredients:
1. Chicken - 300gms
2. Tomato - 2(medium)
3. Onion - 1(big)
4. Fresh grated coconut/dried grated coconut - 1/2cup
5. Turmeric powder -1/2tspn
6. Coriander powder/whole coriander seeds- 1tspn
7. Chilli powder/whole dried chillies - 2tspn
8. Cinnamon stick
9. Fennel seeds/saunf
10. Ginger
11. Garlic
12. Black pepper corns
13. Star anise
14. Cardamon - 2 to 3
15. Oil
16. Lemon juice
16. Salt to taste

Procedure:
Clean and wash the chicken.  I used dried grated coconut for the preparation. Dry roast the coconut and the spices untill golden brown. If using dried coconut then first start roasting the coconut then add the star anise, cinnamon stick, cardamon,  pepper corns, fennel seeds. Once it starts to change colour add the chilli powder, coriander powder and little turmeric powder. Instead of powders you can even use whole dry chilli and coriander seeds. Let it cool down. Transfer to a blender and add some water. Grind to make a paste.

Slice the onions and tomatoes. Crush ginger and garlic or use ginger garlic paste. Take the pressure cooker. Pour oil add the onions and saute till they becomes transparent. Add some turmeric powder and salt too while sauting. Add the ginger/garlic paste and curry leaves. Then add the tomatoes and cook till the tomatoes becomes soft. Next add the coconut paste and little water. Allow the gravy to boil. Finally add the chicken and squeeze in some lemon juice. Mix well and close the cooker lid. Let the chicken cook for 3-4  whistle.

Once the cooker cools down open and check the consistency of the gravy. If you want to thicken it more cook for sometime with no lids. Transfer to a serving bowl and granish with coriander leaves. Enjoy.