Chicken Roast

Ingredients
Chicken - 500 kg
Onion sliced - 2 big
Tomato chopped - 1 big
Green chilly - 2 nos
Vinegar - 1 tsp
Ginger garlic paste - 1 tbsp
Chilly powder - 1 1/2 tbsp
Coriander powder - 1 tbsp
Pepper powder - 1/2 - 1 tsp
Garam masala - 1 tsp
Fennel seed powder - 1/2 tsp
Curry leaves - 3 stalks
Coconut oil - 3 tbsp
Coconut - 1/4 coconut flakes [ thenga kothu (optional) ]
Salt - to taste

Method
Clean and cut the chicken in to medium pieces. In a kadai heat the oil and fry thenga -kothu till it become golden brown, saute sliced onions and ginger garlic paste,till the onions become light brown colour. Add chopped tomatoes, saute for a few minutes. put chilly powder, coriander powder,turmeric powder and stir it till the raw smell goes. Add chicken pieces and curry leaves in to it and mix well. Close with a lid and cook in medium fire for 15 minutes. Stir in between. No need of adding water.After 15 minutes it become a thick consistency. Add pepper powder, garam masala and fennel seed powder stir it well and keep in fire for another 5- 8 minutes uncovered.It's a dry preparation. Remove from fire and serve with rice or chapathi.