Kozhi Kulambu / Chicken Gravy (with coconut) - Tamilnadu Style

This is my native style spicy gravy from Tamilnadu (my mother's style!). 

Serves - 4 to 5 persons

Ingredients:

Chicken (bone - in)  - ½ kg (clean and cut into medium sized pieces)

Small onion - 10 (slit it into two pieces)

Tomato - 1 (finely chopped)

Ginger garlic paste - 2 tsp

Turmeric powder - ½ tsp

Red chilli powder -  1½  tsp

Corriander powder - 4 tsp

For Seasoning:
Cinnamon -1

Cloves - 3 or 4
Cardamom - 2

Saunf - ¼ tsp

Curry leaves - 1 sprig

Oil - 1 tbsp

To Grind:

Pepper - ½ tsp

Cumin seeds - ¼ tsp

Saunf - ½ tsp

Grated coconut - ½ cup

Directions:

Marinate the chicken with turmeric powder and ginger garlic paste; keep aside.

Grind the pepper, cumin seeds, saunf and grated coconut with water to a fine paste; keep aside.

Heat oil in a kadai; add cinnamon, cloves, cardamom, saunf and curry leaves .

After it crackles, add  the finely chopped onions.  Saute till the colour changes after that add tomatoes, red chilli powder, corriander powder and salt.

Fry till the tomato melts.  Add little water, if it sticks to the pan.

Now add  the marinated chicken; mix well and allow to cook till the chicken is half done.  Now add the grounded paste with ½ cup water.

Close the pan with a lid and cook in a low flame for 5 to 10 minutes till the chicken becomes soft and oil separates.

Serve hot with steamed rice.

This will also a best accompaniment for Biriyani, Idli, Dosa, Appam, Chappati and Idiyappam (String Hoppers).

Note:

Adjust the water quantity and spice level according to your taste.

You can also add fried gram dhal / pottukadalai or cashew nuts along with coconut while grinding, for thick consistency gravy.