Chicken Curry

Ingredients

• Chicken- 500 grams
• Curd- 3 tsp
• Onions- 2 medium size chopped finely
• Tomatoes- 2 medium size chopped
• Ginger garlic paste- 2 tsp
• Turmeric powder- 1/2 tsp
• Chilli powder- 1 tsp
• Oil- 5 to 6 tsp
• Curry leaves- 2 sprigs
• Salt as required

Dry roast and grind to powder

• Bay leaves- 2
• Cloves- 2
• Cardamom- 2
• Cinnamon- 1 inch
• Star anise – small piece
• Red chillies- 4
• Pepper- 1 tsp
• Cumin seeds- 1 tsp
• Fennel seeds- 1/2 tsp
• Coriander seeds- 3 tsp
• Marathi Moggu(Kapok buds)- 1
• Kalpasi( Black stone flower) – 1 tsp
• Curry leaves- 3 sprigs

Dry roast and grind to paste

• Coconut – 1 cup grated

Method

1. In a pan add bay leaves, cloves,cardamom,cinnamon,Marathi moogu,black stone flower,star anise, coriander seeds, cumin seeds, pepper, fennel seeds, red chillies, curry leaves and dry roast for 4 minutes.
2. Transfer the ingredients to a plate and let it cool.
3. In the same pan dry roast the grated coconut until golden brown. Put the roasted coconut into a plate and let it cool.
4. Once the spices are cooled, blend into fine powder.
5. Heat oil in a pressure cooker, add the ground powder, and sauté for a minute. Add chopped onions, curry leaves and sauté for 2 minutes.
6. Add ginger garlic paste and sauté for 2 to 3 minutes.
7. Add the chopped tomatoes, salt, turmeric powder, chilli powder and sauté for 3 minutes.
8. Add the chicken and mix well.
9. Add curd and sauté for few minutes.
10. Add 2 cups water and pressure cook for 3 whistles.
11. Grind the roasted coconut into fine paste .
12. Once the pressure releases add the coconut paste, 1 cup water and mix well.
13. Pressure cook for 1 more whistle. Turn off gas.
14. Serve.