Chettinad Chicken Gravy

We rarely used to buy chicken because my husband loves only barbeque chicken and not much the other recipes in chicken. So, we mostly avoid that. In recent days, 'K' always say chicken chicken chicken.... so we started getting it for him. He loves chicken drumstick a lot. Yet, yummy it is deep fried so i promise him to make lollipops once in a couple of weeks. Alternatively, i made this one day and he likes the gravy. Now, here is the step by step procedure:

Ingredients:

   Chettinad Chicken Curry                                
      Cooking Time : 30 mins

• Chicken - 1/2 kg
• Small Onion - 12 to 15
• Big Onion - 1
• Tomato - 1
• Ginger garlic paste - 1 tbsp
• Turmeric powder - 1/4 tsp
• Coconut milk - 1/2 cup
• Salt to taste
• Gingelly Oil - 2 tbsp
• Cumin Seeds - 1/2 tsp
• Curry Leaves - a sprig

    For Roasting & Grinding:

• Red Chilly - 4
• Kashmiri Red Chilly - 3
• Coriander seeds - 1 tbsp
• Cumin Seeds - 1 tbsp
• Peppercorns - 1/2 tbsp
• Curry leaves - a sprig

Cooking Instruction:

• Heat a tsp of oil in a pan and roast all the ingredients mentioned under for roasting & grinding one after the other. Allow it to cool completely and grind it smoothly.

• Heat oil in a pressure cooker, cumin seeds and curry leaves. Now, add onion and saute till translucent. Then, add ginger garlic paste and saute till raw flavour goes.

• Add tomato and saute till mushy. Add, chicken,turmeric powder,salt and cook for 5 mins. Then, Add the spice powder. Cook for another 5 mins. 

• Add half a cup of water and pressure cook it for 2 whistles. Once pressure releases, remove the lid and simmer it for another 5 to 8 mins. On low heat, Add coconut milk. Do not boil for too long after the coconut milk is added. Turn off and cover with lid so that the raw flavour of coconut goes.