chicken - 1 kg

onions sliced thin - 4

garlic " - 4 cloves

ginger " - 1" piece

green chillies slit - 5

coriander powder - 1/2 tbsp

pepper powder - 1 tsp

turmeric powder - 1/4 tsp

garam masala - 1-1/2 tbsp

curry leaves - 2 sprig

coconut oil - 3 tbsp

salt

Mix the chicken pieces with the powdered masalas and salt and marinate for an hour. the chicken pieces should be small.add 1/2 cup water and cook the chicken with the marinate in a pressure cooker for 15 minutes

Pick the chicken pieces from the gravy and keep aside.

Fry onions, curry leaves and green chilies till the onions are golden in colour.add the chicken pieces and fry for 10 minutes.

Pour the gravy into the chicken pieces and fry till the masalas get well coated on the pieces.

Garnish with coriander leaves and fried onion

Serve hot with rice or parotta.

Chicken - 1/2 kg

Tomatoes - 2 cut into small pieces

Onions - 5

Ginger-garlic paste - 2 tbsp

Curry leaves - a bunch

Green chilly - 4

Grated coconut - 1/4 cup

Salt - to taste

Oil - 3 tbsp

Pepper - 1-1/2 tsp

Garam masala - 2 tsp

Saunf - 1/2 tsp

Red chilly - 3

Clean chicken and cut into small pieces.

In a pan fry grated coconut, when it starts turning brown, add black pepper, saunf, garam masala, red chilly and grind to a paste.

Heat oil in a pan and fry the ginger garlic and the onions. when they turn golden brown add the curry leaves, tomatoes and chicken. fry the chicken pieces in low flame with a little salt and green chilies.

When the chicken is half cooked, add the masala paste and cook for 15 minutes.

Garnish with coriander leaves and serve.