|Chicken||1 , jointed|
|Coconut||3⁄4 , grated and ground medium fine|
|Onions||2 , chopped|
|Tomatoes||2 Large, chopped finely|
|For grinding finely|
|Cumin seeds||1 Tablespoon|
Boil chicken pieces in 2 cups water with seasoning.
Cook until tender, retaining 1 cup stock.
Heat oil in a wide pan, fry onions golden brown.
Add tomatoes and spices and fry, stirring well.
Add ground masala and continue frying until a thick pulp is formed.
Make place in centre and fry the coconut well until fragrant and brown.
Stir in the chicken, add stock and cook briskly for 5 mins.
If cooked longer, oil separates from coconut.
Serve with hot parathas.