Chicken korma

Ingredients:

• 1/2 lb Chicken
• 1 cup Onion chopped
• 1" piece Cinnamon
• 3 cloves
• 1 cardamon
• 1/2 tsp Peppercorns
• 2 Green chilies
• 1" piece Ginger
• 3 cloves Garlic
• 1 Tomato
• 3 tsp Mint leaves
• 1/2 shredded Coconut
• 1 tsp Chili powder
• 1 1/2 tsp Coriander powder
• 1/4 tsp Turmeric powder
• 5-6 tsp Coriander leaves chopped
• 4 Curry leaves
• 3 tbsp Oil
• Salt to taste

Method:

1. Wash and cut the chickens in to small pieces.
2. Grind ginger, garlic, cloves, cinnamon and  peppercorns to a fine paste and keep aside.
3. Heat a pressure cooker. Add oil, fry onions.
4. When the onions turn golden brown remove it leaving the remaining oil in the cooker.
5. Now grind this onion along with tomato, coriander and coconut to a very fine paste.
6. Add the grounded ginger garlic paste, mint leaves and slit green chillies to the leftover oil in the pressure cooker and fry well.
7. Add chicken pieces and saute it.
8. Add chili powder, coriander powder and turmeric. Mix well
9. Now add the grounded coconut paste and fry for few minutes.
10. Adjust water to a gravy consistency.
11. Add salt and close the lid.
12. Pressure cook for 3 whistles.
13. Leave the cooker untouched til the steam is released.
14. Transfer to a serving bowl and garnish with Coriander leaves.
15. Serve with chapati, dosa, idli, rice,etc.