By:Suchithra Raj Karumbathil

 Chicken – ½ kg
For Marination
Turmeric Powder – ¼ tsp
Red Chilli Powder – 1 tsp
Lemon juice – 1 tsp
Salt – to taste
For Masala
Onion – 3, sliced
Ginger & garlic paste – 1 tbsp, each
Coriander Powder – 1 tsp
Red Chilli Powder – 1½ tsp
Garam Masala – 1 tsp
Fennel Powder (perumjeerakam) – ½ tsp
Sliced Tomato – 2
Thick coconut milk – ¾ cup
Curry leaves
Coconut Oil
1. Wash the chicken and marinate with ingredients listed under ‘for marination’ and keep in the refrigerator for half an hour.
2. Shallow fry the marinated chicken pieces till it becomes half cooked.
3. To the same pan, add sliced onions & salt, cook till onions become golden brown in color. Add ginger & garlic paste & cook for 2 mins.
4. Add coriander, red chilli, garam masala & fennel powders. Fry for a minute or till the oil starts appearing.
5. Add sliced tomatoes & curry leaves., mix well & when tomatoes become soft add fried chicken pieces & give a good stir.
6. Add thick coconut milk, cover and cook till the gravy becomes very thick.
7. The chicken pieces should be cooked well & coated well with masala.
8. Serve hot with roti, appam etc..
Here I used boneless chicken, can use bone in also.

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