Chicken salana recipe

INGREDIENTS:

1. Chicken - 1/4 kilogram
2. Ginger - 1 inch
3. Garlic - 1 whole or 8 cloves
4. Onion - 2
5. Tomato - 2
6. Green chili - 3
7. Mint leaves - 1 cup
8. Coriander leaves - 1/2 cup
9. Chili powder - 1 teaspoon (tsp.) or as needed
10. Coriander powder - 1 teaspoon (tsp.)
11. Cumin powder - 1 teaspoon (tsp.)
12. Turmeric powder - 1 teaspoon (tsp.)
13. Graded coconut - 1/2 cup
14. Cashews - 5
15. -- For Tempering --
    1. Cloves - 3
    2. Cinnamon stick - 1 inch
    3. Cardamom - 3
    4. Fennel seed - 1 teaspoon (tsp.)
    5. Curry leaves - 10
    6. Oil - 3 teaspoon (tsp.)
16. Salt - to taste

PREPARATION:

1. Cut onion and tomato into fine pieces.
2. Grind ginger and garlic to fine paste by adding little water as possible.
3. Grind coconut and cashews into to fine paste by adding little water as possible.
4. Heat oil in a pan add cinnamon stick, cloves, cardamom, fennel seed, curry leaves and wait until fennel start to splatter.
5. Now add the cut onion and cook until it turns golden brown.
6. Now add the ginger garlic paste and cook for 2 to 3 minutes.
7. Now add the green chili and cook until it turns translucent.
8. Now add the mint leaves, coriander leaves and cook for 2 -3 minutes.
9. Now add the tomatoes and cook until oil separates.
10. Now add the chicken and cook for 5 minutes.
11. Now add the chili powder, coriander powder, cumin powder, turmeric powder and water (1/2 cup to 1 cup) as needed and bring to boil.
12. Now add ground coconut and cook until oil starts (separates) to float on top of the salana.
13. Remove and serve.

NOTES: