Tomato Carrot Chicken Curry

Ingredients:

• Chicken - 1kg
• Carrot - 1 big chopped
• Tomatoes - 2 medium chopped
• Onions - 2 chopped
• Ginger Garlic Paste-  2tbsp
• Gasagasalu/poppy seeds - 1tbsp
• Sajeera - 1/2tsp
• Coconut powder - 1tbsp
• Dhaniyalu powder - 1tbsp
• Red Chilli Powder - 4tbsp
• Garam masala powder - 1/2tsp
• Salt to taste
• Turmeric powder  - 1tsp
• Coriander leaves - 1bunch finely chopped
• Mint/Pudina leaves - 1 bunch finely chopped
• Oil - 5tbsp
• Elachi -4
• Lavangalu/cloves - 4
• Dalchini - 1 

For Gravy:

• Grind onions, coconut powder, gasagasalu, ginger garlic paste to a fine paste and keep it aside.
• Grind chopped tomatoes and carrot to a fine paste and keep it aside.

Method:

• Wash Chicken thoroughly and mix red chilli powder, salt, dhaniyala podi, turmeric powder, garam masala powder and 1tbsp of the above grinded onion paste and marinate it for 30mintues.
• Take a pressure cooker and add marinated chicken with 1cup of water and pressure cook it for 10 to 15mintues of until chicken is half-cooked.
• Now heat oil in a pan. Add elachi, dalchini chakka, sajeera, lavanga and fry for 1mintue.
• Add onion paste and fry for 10mintues or until the paste turns golden brown in a low flame.
• Now add tomato carrot paste and fry for 10mintues.
• Add coriander leaves and pudina leaves and fry until the mixture is well cooked.
• Add half-cooked chicken and close the lid and cook for 30mintues or until the chicken is tender.
• Garnish it with carrots, tomatoes, onions and serve hot with rice or rotis.