CHICKEN IN COCONUT GRAVY

INGREDIENTS
Chicken – 1 kg
Ginger paste – 2 tsp
Garlic paste – 2 tsp
Curry leaves – 2 strands
Green chilli – 4 [chopped]
Mustard seeds – 1 tsp
Onion – 200 gms [chopped]
Tomato – 2 [chopped]
Garam masala [spicy powder] – 2 tsp
Turmeric powder – ¼ tsp
Coriander powder – 2 tsp
Red chilli powder – 2 tsp
Oil – 4 tbsp
Pepper powder – ½ tsp
Salt to taste
FOR THE PASTE
Coconut – 1 cup [grated]
Onion – 1 [chopped]
Curry leaves – 1 strand
METHOD
Heat I tbsp oil in a pan and fry grated coconut and chopped onion till the coconut becomes golden brown.
Grind the fried coconut and onion in a mixer grinder by adding some oil.
Heat oil in a pan and put mustard seeds, curry leaves, ginger garlic paste and fry for 2 minutes.
Add chopped onions and chopped green chilies and fry for 5 minutes.
Add turmeric powder, coriander powder, red chilli powder, garam masala powder and pepper powder and stir continuously.
Add chopped tomatoes and fry for 5 minutes.
Add chicken and salt and mix gently.
Cover the pan with a lid and cook in low flame at least 10 minutes.
Add the coconut paste and mix well.
Cook for another 10 – 15 minutes.
Serve hot with rice or chapatti.