Chicken Varuval

Ingredients

Chicken - 1/2 kg (cut to bite - size pieces)
Gingelly oil - 3 sp
Big onion - 1 (medium)
Tomato - 1
Turmeric powder - 1/4 sp
Red chilli powder - 1/2 sp (if preferred)
Cinnamon - 1 (1 inch piece)
Cardomom - 2
Cloves - 5
Red chilli - 2
Ginger - 2 (1 inch piece)
Garlic - 6 pods (large)
Coriander powder - 3/4 sp
Cumin - 1/2 sp
Fennel (perunjeeragam) - 1/4 sp
Coconut - 1/8 of a whole coconut

Method

1. Wash chicken well and keep aside.
2. In a blender / mixie, grind the ingredients 'from cinnamon to coconut ' in the ingredients list, to a fine paste.
3. In a pressure cooker, add gingelly oil.
4. Add onion, curry leaves and deep fry at a medium heat.
5. Add tomatoes and fry them till mushy and oil starts separating out.
6. Add the blend mixture and fry for another 2 min.
7. Add the chicken pieces along with little water.
8. Cook for about 4 whistles in a low - med heat.
9. After releasing the steam, place cooker in a low heat.
10. Allow the contents to simmer to get a dry consistency.
11. Serve as appetizer or as a side.

 Note

1. Chicken pieces w/ bones suits this recipe well.