Chicken chettinad

Make a paste with 1 cup grated coconut, 1 table spoon salt, 2 red chillies, 1 table spoon ginger garlic paste,2 tsp spoon black pepper powder 2 tsp turmeric powder,100 g sliced onion and 1 tsp fennel (perumjeerakam) seeds. Marinate 500 g chicken with this mixture, for 1 hour. Add more salt if desired. Heat oil and sauté 2 sliced red onions until done. Add 1 tsp garam masala and sauté well. Add 1 sliced tomato. Cook uncovered. When done add salt and chicken. Cook covered with a shallow lid for 15 minutes. Add 1 tsp red chilli powder. Cook for 20 minutes. Add curry leaves and coriander leaves. Serve hot.