Tomato Carrot Chicken Curry

Steps

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.