Karivepaku chicken(curryleaf chicken)

Ingredients

• Chicken 1.5 libras
• Onions(medium-sized) 1
• Curry Leaves 25-30
• Oil 2 tablepsoons
• Ginger 2-3 inches piece
• Garlic 6 pods
• Cumin seeds/Jheera 1 tablepsoon
• Coriander seeds/ Dhaniya 1 tablepsoon
• Cloves/Laong 4
• Green Chillies 4
• Cinnamon 1/2 inch piece
• Turmeric powder 1/2 teaspoon
• Dry grated coconut 1 tablepsoon
• Black Pepper corns 1 tablepsoon
• Salt as required
• Cilantro(finely chopped) 2 teaspoons
• Lemon juice 1 tablepsoon

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Preparation

• Finely chop the onions. Chop the ginger in to small pieces. Wash the chicken thoroughly with water and keep it aside to drain the water.
• In a pan, dry roast ginger, garlic, cumin seeds, coriander seeds, cloves and cinnamon. Let them cool.
• In the same pan dry roast the curry leaves until they turn little dry and become dark in color.
• Now add dry coconut and fry for few seconds and let them cool. In a blender make a paste of all the roasted ingredients, pepper and green chillies.
  
• You can use a spice grinder to grind all the dry stuff and then add it to the ginger and garlic and blend in a blender.
• Now add oil to the pan and fry th onions with lil salt until they turn golden brown. Now add the chicken and cook until it is half done.
• Add the prepared masala to the chicken, adjust the salt and mix until all the chicken is coated with the spices mix.
• Cover the pan with a lid and let the chicken cook well with the spices.
  
• When the chicken is well-cooked, turnoff the stove and add lemon juice. Garnish with finely chopped cilantro.
• Suggestions: Vegetarians can substitute chciken with tofu or paneer.

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