Ingredients:
1 Kilo Chicken cut into medium size pieces
2 ½ large onion finely chopped (340g, 2 ¾ cups)
8 large flakes of garlic minced (2 good Tablespoons)
1 ½ inch fat piece of ginger minced (1 heaped tablespoon)
3 small tomatoes, chopped fine (240g, 1 ¼ cups)
1 large potato diced to 1-1 ½ ”(250g, 1 ½ cups)
2 1/2 – 3 rounded Tbsp lightly roasted coriander powder
1 ½ tsp black pepper powder
¼ tsp turmeric powder
½ tsp Garam masala
4 green chillies, slit lengthwise
A handful of curry leaves
¾ - 1 cup thick coconut milk
Salt as needed
Oil- as needed
4 small pieces cinnamon sticks
3 cardamom pods
5 cloves
½ tsp fennel seeds
Preparation:
1. Wash chicken and drain.
2. Heat a large saucepan to medium heat and add few tablespoon of oil. When hot, add diced potatoes and cook until it turns golden on all sides. Drain on kitchen paper and reserve.
3. In the same pan, add cinnamon sticks, cloves, cardamom and fennel seeds and sauté for around 30 seconds until it leaves aroma. Add onion and salt and sauté till it is completely soft and starts to turn golden. Add ginger and garlic and sauté for a minute until the raw smell goes off.
4. Add tomatoes and slit chillies, cover the pan and cook for 4-5 minutes until tomatoes goes completely mushy.
5. Add coriander powder, pepper powder and turmeric powder and sauté for couple of minutes.
5. Add coriander powder, pepper powder and turmeric powder and sauté for couple of minutes.
6. Add chicken pieces; mix well until it is evenly covered in masala. Add 1/3 cup of waterif requied, cover the pan and cook till chicken becomes tender. (You may omit adding water here, if the chicken is added to the curry without completely being drained.)
7. Add coconut milk, fried potatoes, garam masala and curry leaves and cook for 3-4 minutes until all flavours are well blended. Serve hot with rice, chappathi, coconut rice, Neypathal, poori, Pathiri etc.