Ingredients 1

1 no Rock Cornish Hen or 2 pound chicken with bones

2 no Onion (medium size)
5 nos Sambar / pearl onions / shallots
2 nos Red ripe juicy tomatoes
5 nos Garlic cloves (crushed)
1 inch Ginger (crushed)
1 no Green chili (slit open)
2 nos Bay leaves
2 inch Cinnamon Stick (broken into two)
3 nos Cloves
1 no Cardamom
1 no Black stone flower / Kalpasi (Optional)
1/2 tsp cumin seeds
1/2 tsp Fennel seeds
10 nos Curry leaves
3 stalks Coriander leaves for garnishing
2 cups water
2 tbsp Oil
1 tsp Ghee
2 tsp Red chili powder
1 tbsp Coriander powder
1/4 tsp Turmeric powder
2 1/2 tsp Salt (or to taste)
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Ingredients 2
1/4 cup Fresh grated coconut
1 (1 inch) piece Coparai Thengai / Dry coconut
1 tsp Split Roasted gram / Pottukadalai / Dalia
1/2 tsp Fennel seeds
2 nos Cashewnuts
1/2 cup water

Instructions:

Finely chop the regular onions, chop the tomatoes, slit open the green chili, crush
the ginger and garlic. Grind all the ingredients in Table-2 to a fine thin
consistency and keep aside.
From here on the we will need a pressure cooker to cook the chicken curry. This way
the chicken remains juicy and tender.
Heat oil and ghee in a pressure pan. Add bay leaves, cumin, fennel seeds, cinnamon,
cloves, cardamom, black stone flower and 5 curry leaves. Followed by finely chopped
onions, green chili, small onion, crushed ginger and garlic. Fry these until golden
or for about 7 minutes over medium flame. Now add the chopped tomatoes and cook
until tender. Once done, add the chicken pieces along with turmeric powder, red
chili powder, coriander powder and salt.
Add about 2 cups of water and mix.
Pressure cook upto 3 whistles and switch off. Once the pressure releases, add the
ground coconut paste (dilute it with water if needed) and simmer for 10 minutes or
until the oil separates on top. Garnish with remaining curry leaves and coriander.
Serve it with rice or roti.