INGREDIENTS

* Chicken - 1 kg

* Oil -1/2 Cup

* Onions sliced - 2 mediums

* Tomatoes - 3

* Mustard Seeds - 1 tsp

* Green chillies - 3

* Dried Red Chillies - 5

* Coriander powder - 1tbsp

* Turmeric Powder - 1tsp

* Garlic pods -4

* Ginger - 1 inch peice

* Aniseed - 1/2 tsp

* Cinnamon piece - 1 inch piece

* Cloves - 2

* Oil - 1 tsp

* Curry Leaves - a few

* Salt - to taste

METHOD

1) Dry roast the coconut, red chillies, corriander powder, cinnamon,

cloves, aniseed and curry leaves.Keep stirring till the coconut turns

brown.Remove from flame and cool. Wet grind the mixture into a fine

paste.

2)Heat oil in a kadai and fr the onions till translucent.

3) Mix in the tomatoes and fry for 2 more minutes.

4) Add the chicken pieces and salt. Cook in low flame covered with a

lid for 3-4 minutes.

5) Mix in the green chilli, ginger and garlic. Cover again and cook

till the chicken is tender. Stir from time to time.

6) Mix in the paste and stir well. Cover again and cook till the gravu

begins to thicken.

7) In a samll pan, heat the 1tsp of oil and add the mustard seeds.

Allow it to crackle. Pour this over the prepared chickenand serve hot.