Chicken - 1 kg
Onions - 2
Tomato - 2
Ginger - 1.5 inch piece
Garlic Cloves - 5
Green Chilli - 5
Chilli Powder - 1 TBsp
Black Pepper powder - 1 tsp
Coriander powder - 2 TBsp
Turmeric - 1/2 tsp
Creamed Coconut - 2 TBsp
Oil - 4 TBsp
salt as per taste
Coriander leaves to garnish

Cut the chicken into medium size pieces
Chop the onions and tomatoes.
Grind the ginger, garlic and green chillies to make a paste.
Heat oil in a thick bottom vessel.
Add the onions and saute until light yellow.
Add the turmeric powder and salt and stir.
Add the chopped tomatoes and continue stirring in low heat.
Add the chilli powder, and coriander powder and stir for a minute.
Add the chicken pieces and pepper powder and mix well.
Add 1 cup of water and bring it to boil.
Reduce the heat and cook with the lid covered until the chicken is tender.
Stir in the creamed coconut and cook for a few more minutes.
Remove from heat and garnish with fresh coriander leaves.
Serve with appam, idiyappam, or porotta.

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