2-3 Bay leaves
2 Cinnamon sticks
2-3 Cloves
1 onion, sliced thin
1 Tomatoe, cut into small pieces
1 teaspoon ginger garlic paste
1 cup fresh grated coconut
1 tablespoon corriander powder
1 tablespoon chilli powder (reduce according to your spice preference)
1 pinch turmeric powder
1 lb chicken, cut into 1-1/2-inch pieces
1 tablespoon coconut oil


2 tablespoon vegetable oil
Curry leaves
Salt according to taste
2 tablespoon thick yogurt


Method of Preparation
MARINATION : Marinate chicken pieces with yogurt, little chilli powder, salt and set aside for 1/2 hour.

METHOD: Heat vegetable oil in pan. Turn to medium heat. Add cinnamon stick, bay leaves, cloves and onions. Fry till golden brown. Add ginger garlic paste and fry till raw smell leaves. Add corriander powder, chilli poweder, turmeric powder and fry till raw smell of powders fade. Add tomatoes and continue to fry for 2 minutes. Turn off stove. Keep pan with contents aside to cool. Add coconut and salt to this masala and grind to a thick paste. Heat the pan. Add chicken pieces and masala. Add very little water. Cover pan and bring to boil. Cook till chicken pieces turn tender. Once done, turn off stove and add coconut oil and sprinkle curry leaves.

Note : For extra flavour, add little butter while boiling chicken.

TO SERVE: This goes well with chappatis or rice.

Courtesy: Mrs. Anitha Sudheer, Sacramento, California