Preparation Method

• Cook chicken leg pieces along with water, turmeric powder and salt.
• Pound cinnamon, clove and cardamom.
• Grind grated coconut to a fine paste.
• Dry roast fennel and pound it.
• Chop the green chillies into two, lengthwise.
• Chop the onion lengthwise, finely.
• Dice the tomatoes.
• Heat a heavy bottomed pan with Idhayam sesame oil.
• Saute onion.
• Add cinnamon, clove and cardamom powder.
• Simmer to a low flame and stir well.
• Add fennel powder, ginger garlic paste, coriander powder, chilli powder and fry till the raw smell goes.
• Toss the tomatoes till it becomes soft.
• Pour required amount of water, and bring to boil.
• Add green chillies, cooked leg pieces, required amount of water, ground coconut paste and stir well.
• Adjust salt.
• When the masala blends and coasts to the chicken, sprinkle coriander leaves.
• Remove from fire and serve.                                                            chicken