Wash the chicken well and cut them into small pieces.
Fry the coconut, cumin, cinnamon and fennel seeds in a dry pan until they become slightly brown, grind it along with green chilly, coriander and mint leaves.
Heat oil in a pan, season it with cardamom and star anise, add the ginger garlic paste and finely chopped onions and fry it until they turn golden brown, add the tomatoes and cook until they are well mashed.
Add the chicken and leave enough water to cook the chicken.
When the chicken is nearly done add the ground paste and leave it simmer until oil floats on top of the gravy.
Serve hot with rice or roti.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.