In a pan add in the Chicken Bone pieces, Onion, Curry Leaves, Tomato, Ginger Garlic paste, Water and cook till the chicken is 90 % done. It may take around 20-25 mins, alternatively it can be also cooked in a pressure cooker.
In a blender add in Green Chilli, Cumin Seeds, and Curry Leaves and give a quick pulse.
To the ground, paste add in Coconut and give a quick pulse and then add in water and grind to a fine paste.
Now that the chicken bones would have cooked to this add-in Chilli powder, Turmeric powder, and salt mix well and then add in the Ground Coconut Masala.
Continue cooking in a medium flame wait till it comes to a boil and then mix well and keep it in a lower flame.
In a tempering pan add in oil and once it heats up add the Ingredients mentioned in the To Temper table and then pour it to the Gravy and mix well. Switch off the flame.
Video
Notes
This is a mild gravy and hence it tastes best with Steamed Rice and any other Non-Veg Starter.
Usually, I use the flesh of the chicken to fry or to prepare Roast and the remaining bones into this gravy.
Adjust the no of Green chili according to your spice level.
Keyword Country Chicken Bone Curry, Naatu Kozhi Elumbu Kuzhambu