Lavanya's Chicken curry for Idiyappam/Parotta

Ingredients:

chicken marinated in ginger garlic paste and little yogurt - 1 kg
green chillies - 5
grated coconut -1 cup loosely packed
onion - 3 meduim sized
tomato - 2 small roma tomatoes
coriander powder - 3 tsp
turmeric powder
1 big bunch of cilantro

Method:
In a kadai, heat some oil and add little sombu, 1 pattai, 1 lavangam, and few peices of kadal paasi.

Then add thinly sliced onions and 2 slit green chillies and fry till onions are translucent.

Now add tomatoes and fry till they get a little mushy.

Now add chicken and salt and coriander powder and turmeric and fry for a few minutes till the raw ginger garlic smell goes away.

Now make a fine paste of remaining green chillies and coconut and add to chicken and add enough water and cover and cook.

When almost done add the chopped cilantro and boil for 5 more minutes.

Cilantro is the highlight of the dish. You may add some lime juice too if needed.

Serve with idiyappam or parotta.