South Indian classic chicken kurra

South Indian Classic Chicken Kurra

Boneless Chicken Thighs -640 grams
Onion-4
Olive oil-10 tbsp
Tomatoes-3
Curry leaves-2 stems
Ready cut coconut pieces -80 grams packs - 2,avalible in most supermarkets ,blend it with adding little water in a blender into smooth paste or you can use half a coconut block mix with small amount of warm water and mix it into a paste .
Freshly blended Coconut pulp or half a coconut block -one cup
Cumin seeds-1 tsp
Green chillies-2 (optional)
Ginger and garlic paste-1 tsp
Garlic cloves-2
Chilli powder-1 tsp
Turmeric -1 tsp
Salt- 1 tsp
Garam masala powder-1 tsp
Coriander powder- t tsp
Coriander leaves-2 stems

Wash and cut the chicken thighs into small to medium size pieces. wash the onions, tomatoes , chop the coriander into small pieces and keep it on side.
Blend the coconut pieces in a blender with adding little water to make a paste .If you want to you can use half a coconut block melted in quarter cup of warm water optional. But if you prefer authentic taste you should use freshly blend coconut pulp only.
Heat a non-stick frying pan with oil in medium flame.
Add in cumin seeds fry a bit. Now add in onions, curry leaves ,green chillies. Fry until golden in colour
Now add in tomatoes mix well .Add in chilli powder, salt, ginger and garlic paste ,garam masala powder, coriander powder, garlic cloves mix well to fry nicely to cook the spices.
Now add in chicken pieces mix well .put the lid on half a closed .Still keeping the flame on medium .For 10 to 15 minutes.
Once you are happy the chicken is fully cooked and lots of water been evaporated from the mix
Now add in fresh coconut pulp and mix slowly without breaking the chicken pieces for few minutes.
Put the lid on for 5 to 10 minutes and switch of the flame
Garnish with chopped coriander leaves and enjoy with hot rice with adding bit of ghee is optional.