Chicken gravy

Ingredients:

chicken 1/2 kg
ginger garlic paste 2 tsp.
cinnamon stick 2
bay leaves 1
cloves 2
aniseed 1/2 tsp.
onions sliced 3
curry leaves
salt
tomato 1 chopped
chillie powder 2 tsp
chicken curry powder 2 tsp
coriander powder 1 tsp.
green chillies 2
coconut milk 1 cup (thick)
coriander leaves for garnishing


Method:

1. Marinate chicken with ginger garlic paste for 10 mins.

2. Heat oil in a kadai. Add cinnamon sticks, bay leaves, cloves and aniseed and fry till brown.

3. Add sliced onions and green chillies and saute till golden brown. Then add curry leaves and saute again.

4. Now add marinated chicken to this. Mix well, pour little water, salt and chopped tomatoes and cover with a lid and cook.

5. Once it got cooked well, add chillie powder, coriander powder and chicken masala powder. Mix well.

6. Add one cup thick coconut milk to this and stir.

7. Pour water if necessary. (if you want loose gravy add water according to that)
Garnish with coriander leaves.

8. Serve with rice, chappathi, roti or even idly, thosa.