Chicken Xacutti

Ingredients

Chicken	1 Kg.
For Xacutti Paste
Coconut	1 No.
Cinnamon	2” Pc
Cloves	10 Nos.
Cumin	1/2 Tsp.
Fennel Seeds	1/2 Tsp.
Coriander Seeds	2 Tbsp.
Staranis –Seeds removed	2 Nos
Nutmeg	1/4 No.
Green cardamom	2 Nos.
Pepper Corns	1Tsp.
Poppy seeds	2 Tsp.
Kashmiri chili stem removed	8 Nos.
Turmeric Powder	1Tsp.
Onion - Sliced	1No.
Ginger - Sliced	1”Pc.
Garlic Cloves - crushed	8 Nos.
Salt	To Taste
For Tempering the Paste
Onion Chopped - Large	1 No.
Tomato chopped - Large	1 No.
Green Chilli -Chopped	2 Nos.
Curry Leaves	8 Nos.
Oil	2 Tbsp.

Method of Preparation

• Clean and cut chicken into small pcs.
• Heat little oil in a frying pan, roast dry whole spices one by one without burning them and takeout in a bowl.
•  Pour some more oil, add garlic, onion, ginger and sauté until brown. Add grated coconut, turmeric and sauté for five minute, add roasted spices to the coconut.
•  Mix well and stir fry for 2 to 3 minutes. Remove from fire and let it cool down.
• Grind coconut and spice mixture with the help of stone grinder or mixer to a fine paste. Keep aside the Xacutti paste. 
• Heat oil in a heavy bottom pan, add curry leaves, chopped chilies and chopped onions sauté until brown.
• Add chicken & stir fry for some time then add little water, salt, Xacutti paste and mix well.
• Simmer gently for 15 to 20 minutes or until chicken is done.
•  Adjust seasoning.
• Serve hot with plain rice or kadak Pao (hard roll).