Mix all the ingredients to marinate. Add little water into it and make it to a paste. Add chicken pieces into it and mix well.
Add to it sliced onion, green chilli, curry leaves and mix well.
Pressure cook the same. (Go for 1 whistle and immediately remove the cooker from the stove. Even though we have not added water while cooking chicken, there will be chicken stock in the cooker)
Heat oil in a pan add sliced tomato and sauté till it becomes soft.
Add ginger garlic paste and sauté for a minute
Add crushed cardamom pods, all spice powders and sauté till oil starts appearing on the sides of the pan.
To the pan add the chicken stock in the cooker and mix well.
Add the chicken pieces and mix well so that gravy gets coated on the chicken pieces.
Add coconut milk and mix well
Cook with the pan covered in medium flame for 6 – 8 mins till gravy becomes thick.
Pout 1 Tbsp of oil on the top. Serve hot with Appam/ chappati
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