Nattu koli - 1 kg
Ginger paste- 1tsp
Garlic paste - 1tsp
Grated coconut - ¼ cup
Chilly powder - 3tsp
Coriander powder - 3 tsp
Cinnamon stick - 2 inch
Clove - 3 nos
Gingelly oil- ¼cup
Small onions - 20 nos
Cumin - 2 tsp
Pepper corns - 1 tsp
Tomato (big) - 1 no
Curry leaves 1 handfull
Sombu - 1/2 tsp
Salt to taste
Turmeric powder - ¼ tsp
Coriander leaves- a handfull
Cut the chicken into small pieces and clean.
Chop finely 10 onions and tomato.
In a pan heat 1 tsp oil, add cumin, pepper corns, sombu and
onion (10 No) and fry till it turns brown.
Remove from the heat and grind with very little water.
Heat 1/4 cup gingelly oil in a pressure pan.
Add cinnamon , cloves , chopped onion , turmeric powder, curry leaves and salt.
Fry till onions become light brown ,
After 5 minutes add ginger garlic paste and
saute till the raw smell goes away.
Now add tomato, ground paste, chicken pieces,
Saute for 2 minutes. Then add chilly powder and
coriander powder and mix it well.
After 5 minutes add coconut paste and 2 cups of water.
Close the pan with lid.
Let it to cook for 3 whistles , after that switch off.
Don't remove from heat suddenly.
After steam releases from cooker open the lid and garnish with coriander leaves.
Serve with hot rice.
It is also a very good combination to idli, dosai, chappati and rotis.