Kerala Style Chicken Curry

Put a pan on the stove and add grated coconut, fennel seeds, and sliced shallots.

Fry until it becomes light brown. Add curry leaves.

Turn off the flame and let it cool down completely.

Once cooled, transfer to a mixer jar and grind to a fine paste by adding enough water. Keep aside.

Put a khadai on the stove, add oil, and then add chopped onion. Sauté until it becomes light brown.

Add ginger garlic paste and green chilly. Sauté until the raw taste is gone.

Add chilly powder, turmeric powder, coriander powder, and salt. Mix well.

Add chopped tomato and sauté until the oil separates.

Add chicken pieces and curry leaves. Turn the flame high and mix well for 5 minutes.

Add 1.5 cups of water and cook well.

Add roasted coconut paste. When it starts bubbling, turn the flame low.

Let it boil until the oil separates (5-7 minutes).

Turn off the flame and add garam masala, pepper powder, and coriander leaves. Mix well.

Close the lid for 2 minutes before serving.