Ingredients

• 1 kg - chicken
• 4 - onions (medium size)
• 1/2 cup - fresh coconut, grated
• 1 tsp - fennel powder (saunf)
• 4 - cardamom
• 1/4 inch - cinnamon
• 1 tsp - chillies powder
• 2 tsp - cooking butter
• Some curry leaves
• Some coriander leaves, chopped
• Salt to taste
• (Please do not use any ginger or garlic)

How to Make Kattabomman Chicken

• Heat 1 tsp of butter and deep fry the chopped onions.
• Once done, reduce the flame and add grated coconut.
• Fry for a while and add cardamom, cinnamon stick, chillies powder and fennel powder .
• Remove from flame and allow it to cool for a while.
• Grind this into a fine paste in a food processor.
• Heat the remaining butter in a wok, put curry leaves and coriander leaves and then add the ground paste.
• Add half the salt and saute for a while.
• Add washed and diced chicken pieces with enough water for the chicken to cook.
• Cook on a low flame till the chicken is done.
• Add the rest of the salt and garnish with chopped coriander leaves.
• You can adjust the spice by adding or reducing the chilli powder.