Ingredients

• Ground chicken - 1.5 pound
• Cinnamon and cloves - 3 to 4 pieces each
• Onion - 1 (big)
• Tomato - 2 (medium-sized)
• Ginger-garlic paste - 2 tbsp
• Coconut - 1/2 to 3/4 cup
• Fennel seeds -1 tsp
• Coriander powder- 2 tsp
• Chilli powder - 1 tsp
• Turmeric powder - 1/4 tsp
• Oil - 5 tbsp
• Salt to taste
• Coriander leaves - 4 sprigs

How to Make Chicken Kheema with coconut

• Wash the chicken and keep aside.
• Grind coconut and fennel seeds into a fine paste.
• In a pan, heat 5 tbsp of oil and fry cinnamon, cloves, and onion. Add cut tomatoes and ginger-garlic paste and cook till the tomato turns pulpy.
• Add washed chicken and mix for about 2 minutes.
• Add the coconut paste, coriander powder, chilli powder, turmeric powder, and salt. Mix well for a minute.
• Add half a cup of water and close the lid. Allow it to boil for about 5 to 8 minutes.
• When the chicken is 3/4th boiled, add some more oil and cook till the water evaporates.
• Garnish with finely chopped coriander leaves.