|2 nos||Onion,chopped(medium size)|
|2 nos||Ripened tomato(chopped)|
|1 tsp||Ginger garlic paste|
|10 nos||Mint leaves|
|Salt ( as per taste)|
|8 nos||Red dried chillies (or) 1 tsp redchilli powder|
|1 tsp||Cummin seeds|
|1 tsp||Mustard seeds|
|1 inch||Cinnamon stick|
Grind the masalas(table-2) in blender/mixie into powder.
Grind cashews into powder.
Cut chicken into pieces, clean and wash. Rub the chicken pieces with turmeric and salt. Keep aside.
Take thick milk from coconut(approx. 2 cups).
Heat 1/4 cup oil in heavy bottom vessel or pressure pan. Fry chicken in oil and keep aside. In the same oil add onion and fry for a while, then add ground masala, ginger garlic paste and fry till the raw smell goes away. Now add chopped tomatoes, fried chicken pieces, chopped kothamalli thazhai(cilantro) and fry for 2 minutes. Now add coconut milk and keep the stove in low heat.
After the gravy becomes thick, garnish with cilantro and mint leaves. Switch off the stove. serve hot with naan, chappathi or ghee rice.
Fresh coconut milk only suit for this recipe.