Preparation Time : 30 minutes     Cooking Time : 30 minutes     Serves : 6-7

Shallots are used in plenty in this preparation and is good for health. It is an excellent combination with Kallappam or Basmati rice. This curry with Basmati rice is a favorite of my children. The fried shallots give the curry a distinctive flavor.

Ingredients: 

Dressed Chicken                                  1 Kg.
Eastern Coriander Powder                      6 Tablespoon
Eastern Chilly Powder                           1 Tablespoon
Eastern Turmeric Powder                        ¼  Teaspoon
Aniseed                                                1 Teaspoon
Shallots ( small onion)                           300 gms.
Grated coconut                                      300 ml.
Water for extraction of 1st milk               500ml.
Water for extraction of 2nd milk               150ml.
Oil

Method of Preparation : 

•    Cut the chicken into medium size pieces
•    Grind the coriander, turmeric and chilly powder along with the aniseed to a fine paste
•    Mix the finely ground paste in 2nd extract of coconut milk.
•    Add the chicken pieces to the 2nd extract of coconut milk and add salt as required.
•    Cook on normal fire for 10 minutes on medium flame or pressure cook for 4 minutes.
•    Remove the cooked chicken pieces and fry lightly in oil.
•    Cut the shallots fine into rounds.
•    Fry the cut shallots in oil to golden color. Take care not to burn the shallots.
•    Put the fried chicken back into the gravy in which it was cooked.
•    Then add the 1st extract of coconut milk and heat on low flame. Do not boil.
•    Add half the fried onions to the gravy.
•    Transfer the curry into a dish and decorate with the reaming fried onions.