CHICKEN KURMA

ginger 20g
garlic 10g
pattai,krabmu,cardamom 10g
khuskhus 50g
jeeragam 5g
sombhu 5g
coriander 10g
small or big onion 50g
chilli powder 2 spoons
oil 50 ml
salt
grated coconut 1 full
coriander leaver as needed

grind ginger and garlic to a paste
take half of it and saute in a kadai with a little oil
when it is golden brown put chopped onions,
then add the roasted khuskhus,jeeragam, sombhu, coriander and add the remaining ginger, garlic paste and onion and saute.
add water as needed and allow to heat.
put the chopped chicken pcs and allow to cook
when it has boiled well put ginger garlic paste and mix it well
lastly add the coconut extract
allow to boil lightly and remove from fire