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nikitha_anil
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Heat coconut oil in a kadai and add whole spices (cardamom, cinnamon, cloves) with peppercorn, fennel seeds, red chilli and coriander seeds
Add peeled shallots to the spices
Add grated coconut with curry leaves and roast on slow to medium heat until coconut turns golden brown, being careful not to burn it
Cool the roasted mixture and grind it into a fine paste using a mixer grinder
Marinate the chicken with salt and turmeric powder
Heat coconut oil in a clay pot and add ginger julienne, garlic julienne, curry leaves and sliced onions
Sauté until onions turn brown
Add salt, turmeric powder, chilli powder and coriander powder, sauté until raw flavour disappears
Add marinated chicken and mix well with a little water
Add the coconut paste and mix well
Add water to the blender with remaining paste and add to the curry
Cover and cook until chicken is 75% done
Add tomato wedges and green chilli, cover and cook until fully done
Optional: Prepare tempering by heating coconut oil with sliced shallots, red chilli and curry leaves, add a pinch of red chilli powder and pour on top
Serve hot with crispy dosas