Chicken with bones - 1/2 kg Onion (medium size) - 1 Small Onion - 10 Juicy tomato - 1 Ghee - 1 tsp Red chili powder - 1 tsp Coriander powder - 1/2 tbsp Garam masala powder - 1/2 tsp (optional) Turmeric powder - 1/4 tsp Salt - to taste Coriander leaves - 1/2 tbsp chopped for garnish Water - 1 cup To temper: Bay leaves - 1/2 Cinnamon - 1/2 inch Cloves - 2 Cardamom - 1/2 Garlic cloves - 4 finely chopped Ginger - 1/2 inchfinely chopped Green chilli - 1 slitted Curry leaves - few Oil - 1 tbsp To grind: Fresh grated coconut - little less than 1/4 cup Cashew nuts - 3 Fennel seeds - 1/2 tsp Pepper corns - 1/2 tsp Pottukadalai(Split roasted gram) - 3/4 tsp
First grind the ingredients listed under 'to grind' to a fine paste. Keep aside. Clean and wash chicken and keep it ready.
In a pressure cooker heat oil + ghee and add the ingredients listed under 'to temper' and fry for 2mins then add onion and tomato.
.Fry well till raw smell of tomato leaves. Then add chicken with garam masala, red chilli and coriander powders.Fry well for 3-5mins, Add required salt and mix well.
Add 1 cup of water and pressure cook for 3-4 whistles. Once pressure releases, add the coconut paste.
Mix well, simmer for 10mins and allow it to boil till oil seperates. Adjust salt at this stage. While switching off, garnish with chopped coriander leaves.
Serve with hot steamed rice. Give atleast an hour of resting time. Enjoy it with rice for lunch and use the leftover with rotis for dinner, tastes best :)
You can even add ginger garlic paste instead of chopped ginger and garlic.
Adjust spice level to your taste, the above recipe is just medium spicy as it suits our family.
The color of the curry depends purely on the red chilli variety used.