Karnataka Chicken Curry

Ingredients
Chicken - 250 gm
Ginger - 2'' piece
Garlic - 1 pod
Onions - 2
Cinnamon - 1'' stick
Cloves - 3 to 4
Tomato - 1
Grated coconut - 1/2 cup
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Coriander leaves - Quarter of a bunch
Oil - 2 tbsp
Salt to taste

Method
Grind one onion, garlic, ginger, cloves, cinnamon, tomato with red chilly and coriander powder in a mixer to a fine paste. Add a little water if necessary.
Grind coconut separately.
In a cooker, heat 2 oil. Fry the other chopped onion till golden brown and add chicken to this.
Add salt and turmeric powder and fry till almost all the water dries up.
Now add the ground paste and fry for 5 min.
Add coconut paste and add water till you get the desired consistency and bring to boil.
Put on the weight and turn the heat off after a whistle.
Garnish with chopped coriander leaves.
It is usually served with ragi mudde.

Chicken Pulao

Ingredients
Rice - 2 cups
Chicken - 100 gm
Onions(Chopped) - 2
Tomato - 1
Garlic - 1 pod
Ginger - 2''
Cloves - 3 to 4
Cinnamon - 1''
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1/2 tsp
Oil - 3 to 4 tbsp
Water - 3 cups
Fresh Coriander
Salt to taste

Method
Grind one onion, garlic, ginger, cloves, cinnamon, tomato with red chilly and coriander powder in a mixer to a fine paste. Add a little water if necessary.
Heat oil in a pressure cooker, fry onion till golden brown and add chicken.
Add salt and turmeric powder and cook till chicken is tender.
Add the ground paste and cook for 5 minutes.
Now add water and bring it to boil. Add rice and put the weight.
Turn off the heat after a whistle.
Garnish with fresh coriander.