Chicken curry

Heat oil in a pan, add diced onions and cook for 10 minutes, on medium-high heat, until the onions turn golden brown.

Add coconut and cook for another 5 minutes, let it cool.

Add the above mixture to a blender along with water and blend to make a smooth paste.

Add oil and cook this paste on medium-high heat until the oil starts to separate from the sides.

Add turmeric, red chili powder, garam masala, cumin powder, coriander powder, and salt. Cook on low heat for a minute, stir and keep aside.

In a small blender jar make a fine paste of ginger, garlic, cilantro, and mint by adding water. Keep aside.

Heat oil in a pot or kadai on low flame and add asafetida, turmeric, and ginger-garlic-cilantro-mint paste and saute.

Add chicken, onions, water and salt and mix well.

Cover and cook for 20-25 minutes on medium heat or until the chicken is fully cooked.

Add the curry paste and gently fold it in the cooked chicken.

Bring the curry to a full boil and turn off the flame.

Garnish with more cilantro and enjoy hot.