Chicken Curry

Ingredients

Chicken - 1 kg
Small onions - 1 cup
Onion - 1
Tomato - 1
Garlic - 8 to 10 clove
Green chillies - 2
Chilli powder - 3 tsp
Coriander powder - 4 tsp
Turmeric powder - 2 tsp
Tamarind paste - 2 tsp
Salt to taste
 Oil - 2 tbsp

For seasoning

Split urudh dhal - 1 tsp
Fenugreek seeds - 1 tsp
Pepper - 1 tsp
Bay leaf - 1
Cinnamon stick - 1"
Red Chillies - 3
Curry leaves - 3 strings

To grind

Coconut - 1 cup
Somph - 1 tsp
Cumin seeds - 2 tsp
Pepper - 1 tsp
Small onions - 5 to 8

Method

Clean the chicken and marinate it with salt and turmeric powder.
Peel and halve the small onions and the garlic. slit the green chillies.
Chop one big onion into small squares. chop the tomato.
Heat oil in a cooker pan and add the ingredients under seasoning, wait a minute for the flavor to impart in oil.
Add both the onions, garlic and green chillies. When the color changes and the onion is almost cooked add the tomato and saute well.
When the tomato is cooked well add the chicken. The chicken will start letting out water. In a minute add red chilli powder, coriander powder and turmeric powder. Add a glass of water.
Close the cooker and keep for a whistle. If the meat is not so tender keep for a couple of whistles.
Grind all the ingredients. there are two ways either you can fry all that in a spoon of oil and grind or grind directly.
Opne the pressure cooker and let the gravy boil. Check for spice and salt. If you are adding chilli powder add and let it boil for 5 minutes minimum till the raw smell evaporates.
Add the ground paste and stir well. If the gravy is too thick add a little water and boil as per your need.
Garnish with coriander leaves.
Thick gravy can be served with chapathi, parotas and fried rice.
A slightly thin gravy can be served for lunch with rice.