1. When the frying pan
is hot, add coconut, small onions and aniseeds and stir till the
coconut becomes golden brown in colour.
2. When the coconut is golden brown colour ad coriander,
turmeric, chilly and cut off the flame suddenly add 1 cup of water
and make a fine paste and keep it aside
3. Add the rest of the oil and when hot add green chilly ginger
garlic and stir till light brown colour add shallots curry leafs and
onions stir well when the onions become transparent add coriander
and chili powder from the third group add tomato and 2 cups of water
and cook it for 20 minute till the chicken is done.
4. When the chicken is done add the finely grounded coconut
mixture and when the curry is boiled remove from fire.
