Dry roast the coconut separately till golden colour. Keep aside to cool. Roast rest of the spices in a hot pan for a few seconds. Cool and grind into a powder along with the roasted coconut.
Heat oil and saute the onions till light brown.
Add the tomatoes and continue to saute till it is mashed.
Add 2 tbsp. of the prepared ground spice and mix well.
Add the chicken, salt, turmeric powder and curry leaves.....
......followed by 1 cup water. Cover and simmer till almost done.
Add the tomato paste and continue to cook till the gravy is dry.
Serve as a side dish with jeera rice, plain biryani, pulao, naan, tandoori roti or just plain chapati.
