Marthandam country chicken and egg curry

Ingredients

Country chicken 500 gms

Onion 1

Tomato 1

Ginger garlic paste 1 tbsp

Curry leaf 2 sprigs

Boiled Eggs 4

Dry red chilli 2

Fennel seeds ½ tsp

Bay leaf 1

Cinnamon 1

Cloves 2

Coconut grated ¼ cup +fennel seeds ½ tsp( grind together to smooth paste)

Salt and oil as required

For marination 

Turmeric powder ½ tsp

Chilli powder 2 tsp

Ginger garlic paste 1 tsp

Lemon juice 1 tbsp

Marinate chicken with the above items for 1 hour

To grind

Onion 1

Pepper corns 1 tsp

Cumin seeds 1 tsp

Fennel seeds 1 tsp

Dry roast and grind to a smooth paste

Preparation

1.      In a pressure pan add oil, dry red chilli, fennel seeds, bay leaf, cinnamon, cloves, curry leaf, onion and ginger garlic paste. Saute well

2.      Add marinated chicken and salt

3.      Add 1 cup water and pressure cook for 3-4 whistles

4.      Once the pressure settles down add ground paste, tomato and coconut paste

5.      Allow it to boil

6.      Make small pricks on boiled eggs and add eggs to the boiling gravy

7.      Simmer the flame for 3 minutes

8.      Turn off the flame

9.      Keep aside for egg to absorb the masala

Serve with rice