Chicken -- ½ kg
Finely Chopped Onions -- 1 - 2 medium size onions
Ginger -- 1 inch thick piece
Garlic -- 4 - 5 cloves
Green chillies -- 5 - 6
Turmeric powder -- 1 tsp
Ground / Crushed black pepper -- 2 tsp
Cloves -- 2 - 3
Cinnamon -- 1 inch piece
Fennel seeds -- ½ tsp
Curry leaves -- 1 sprig
Salt -- to taste
Oil -- 2 - 3 tbsp, preferably coconut oil
Preparation of Chicken Curry:
Clean and cut the chicken into medium size pieces. Grind the cloves, cinnamon, and fennel seeds into a coarse powder. Keep aside. Crush the ginger and garlic and keep aside.
Heat oil in a heavy bottomed pan. Add the turmeric powder to the hot oil. Saute for a min or two or until the turmeric turns dark brown. At this point add the powdered garam masala, green chillies and crushed ginger and garlic. Saute for 2 - 3 minutes. Add the finely chopped onions and curry leaves. Saute on a medium flame until the mixture turns mushy and dark brown. Keep an eye and make sure that the it doesn't burn or stick to the bottom of the pan.
Add the cut chicken and mix well. Add 1 tsp pepper powder.
For a semi-gravy consistency, as mine, there is no need to add water. Let it cook on a medium flame. Once the gravy is thick stir occasionally to make sure that it doesn't stick to the bottom. However, a light brown colour on the chicken adds more flavor.
Switch off the flame and add the remaining 1 tsp of pepper powder and 1 tsp of coconut oil(optional) and give a mix.
Serve hot with any Indian breads or Rice.
Recipe Courtesy: Amma