Kodi Iguru

Ingredients:

Chicken - 350 g
Dry Red Chilly - 2
Onion - 2 (fine chop)
Tomato - 2 (fine chop)
Ginger garlic paste - 1 tbsp
Turmeric powder - 1 tsp
Cumin powder - 3/4 tsp
Red Chilly powder - 3/4 tbsp
Coriander powder - 1 tbsp
Pepper powder - 1 tsp
Green Elaichi - 1
Cinnamon stick - a small piece
Coconut - 1/2 cup (grated)
Cashews - 3-4
Coriander Leaves - Little
Curry Leaves - a sprig
Salt, Oil, Water - As reqd

Method:

• In a bowl add in chicken pieces, turmeric powder.
• Add in 1/2 tbsp of ginger garlic paste and mix well.
• Set this aside for 15-20 mins.
• Now in a blender add in cashews and coconuts.
• Blend this to a fine paste and set aside.
• Heat oil in pan and add cinnamon, green elaichi.
• Add in dry red chilly and curry leaves.
• Add in onion and saute for a while.
• Add in ginger garlic paste and saute.
• Add in tomatoes and mix well.
• Cook well till oil oozes out.
• Now add in spice powder and blended stuff.
• Mix well.
• Cook this in a low flame.
• In other pan or tawa drizzle oil and add in marinated chicken pieces.
• Cook in low flame.
• Flip and cook the chicken pieces and add to masala pan,
• Mix well.
• Add in salt and water and mix well.
• Transfer this to presuure cooker and pressure cook for 3-4 whistles.
• Garnish with coriander leaves and serve hot with rice.