Ingredients(Serves 5 - 6):
Chicken -- 1 kg, cut into small pieces
Onions -- 2 big
Ginger -- 1 inch piece
Garlic -- 4 - 5 large cloves
Turmeric powder -- ¼ tsp
Chilly powder -- ¾ tsp
Coriander powder -- 1 tbsp
Grated coconut -- ½ cup
Tomato -- 2 small, sliced
Fennel seeds -- 1 tsp
Cardamom -- 1 or 2
Cinnamon -- a half inch piece
Cloves -- 3
Whole black pepper -- 1 tsp + more to garnish, if required
Curry leaves -- 4 sprigs
Cilantro -- ¼ cup, finely chopped
Salt -- as required
Oil -- 3 tbsp, I prefer coconut oil
Heat 1 tbsp oil in a heavy-bottomed pan. Add sliced onion, julienned ginger and garlic and a little salt and saute until they are transparent. Add turmeric powder, chilly powder and coriander powder. Saute until the raw smell goes off. Add grated coconut and tomato slices. Mix well and cook covered for 3 - 4 minutes. Switch off. Once it is cooled, grind the mixture to a paste adding ¼ cup water.
Crush the fennel seeds,whole pepper, cloves, cardamom and the cinnamon sticks into a coarse powder.
Heat remaining oil in the same pan. Add the freshly crushed masala, 3 sprigs of curry leaves and saute for half a minute. Add chicken pieces and enough salt. Mix everything well and cook for few minutes, until the chicken just loses its pink colour. Then add the ground onion-tomato paste and mix well. Cover and cook for 20 - 25 minutes until chicken is cooked. Add chopped cilantro, remaining curry leaves and crushed pepper. Mix well. Switch off and let the curry remain on the stove with the lid on for few more minutes.
Serve hot with porotta,appam,chapathi or any kind of bread or rice. We really enjoyed this one.
Recipe Courtesy: Yummyoyummy