250 gms Chicken 1/2 cup coconut milk 1/4 tsp turmeric powder 1 tsp pepper powder 1/2 tsp coriander powder salt to taste 1 tsp mustard seeds 10 curry leaves 3 tbsp gingelly oil (or any other cooking oil) Paste 1 : 15-20 pearl onion (sambar vengayam) 7-8 dry red chilies Paste 2 : 3-4 Garlic cloves 1 tbsp grated ginger

To Prepare Paste 1 : Grind pearl onion and broken red chilies in a mixer without adding water. Remove and keep aside. To Prepare Paste 2 : Separate garlic flakes from the cloves. Grind it with grated ginger in a mixer without adding water. Keep it aside. To Prepare Curry : Heat oil in a pan or kadhai. Tamper mustard seeds and curry leaves. Add Paste 2 and saute a while on low flame. Add Paste 1 and cook for few seconds. Add turmeric powder and coriander powder powder. Saute a while. Add washed chicken pieces, pepper powder and salt to taste. Stir well and cook it covered on flame for 10 mins. Add coconut milk and little salt if needed. Add little water if needed. Cook it covered on low flame for 10-15 mins. Stir it occasionally. Garnish with chopped coriander and serve hot with rice.