ENNAI KARI (CHICKEN GRAVY)

The biggest lesson I learned in my cooking journey is that "SIMPLE IS ALWAYS BETTER". When we are passionate about cooking we tend to overdo and complicate things. But most of the tastiest dishes are very simple. This is one such dish with very fewer ingredients and a simple method but the taste is out of this world. Do give it a try and give me your feedback.

Ingredients:
Chicken - 1/2 kg
Onion -2(medium) (chopped)
Garlic - 6 cloves (chopped)
Ginger - 2-inch piece (chopped)
Tomato - 1 (medium) (chopped)
Green Chilly - 2
Coriander Leaves - a bunch
Sliced Coconut - 1/2 cup
Cinnamon - 1
Cardamom - 2
Cloves - 2
Red Chilly - 8
Turmeric - 1/2 tsp
Castor Oil - 1 tbsp
Salt to taste
Oil - 4 tbsp



Preparation:

• Take oil in a pressure cooker and heat it. Once the oil is hot add Cinnamon, Cardamom, and cloves.
• Add the Red Chilly, Ginger and Garlic. Saute for a minute and add the chopped onion and cook until the onion becomes soft. Do not overcook the onion. 
• Add the chopped tomato and salt. Cook in a medium flame until the tomato becomes soft and mushy. 
• Add the chicken and mix well. Add the turmeric powder, green chilly, coriander leaves, sliced coconut, and castor oil. Add a glass of water and pressure cook it for 2 to 3 whistles. Switch off the flame.
• Once all the pressure is released, open the cooker and switch on the flame again and cook until all the water is evaporated and the oil comes out.
  

This chicken is the perfect combination for Tamarind Rice or Arisi Paruppu Saadham. The sliced coconut in this recipe gives a unique taste and texture.