Ceylone chicken

INGREDIENTS:

Boneless Chicken - 1/2kg
Onion - 3
Green chilli - 2
Garlic - 4
Ginger - equal to the garlic 
Sambar powder - 1/2sp
Salt - to taste 
Egg - 3
Chiili powder - 1/2sp
Turmeric powder - 1/4sp
Curry and Coriander leaves -few


Note: This variety is like chicken egg podimas.


METHOD:

• Grind ginger garlic to a fine paste.
• In a cooker add 1/2kg chicken and the grinded paste.
• Add salt, turmeric powder, sambar powder and close cooker to boil for 1 or 2 whistles.
• Add very little water as this recipe is a dry item like poriyal.
• Now open and allow the content to cool and then with our hand split the chicken pieces into a small poriyal kind like keema.
• Now place a kadai and add oil to it.
• Add onion, green chilli and fry till it becomes translucent.
• Then add eggs to it and fry for a while.
• Now add chilli powder, salt, and the chicken content to the kadai and fry it for few mins.
• Finally add curry leaves and coriander leaves and serve.

Note : This can be done using the chicken pieces in chicken kulambu. 
           People who doesnt want it to be so dry can add 1 tomato when frying onion.