Ingredients(Serves 5 - 6):
Chicken -- 1 kg
Onion -- 2 large, approximately 5 - 6 cups, chopped
Ginger -- 1½ inch
Garlic -- 8 - 10 cloves
Green chilies -- 4 - 6
Tomato -- 2 medium-small
Turmeric powder -- ½ tsp
Chilly powder -- 1 tbsp
Coriander powder -- 1 tbsp
Garam masala powder -- 2 tsp
Black Pepper powder -- 1 tsp
Mustard seeds -- ½ tsp
Dry red chilies -- 2, broken
Curry leaves -- 1 sprig
Salt -- To taste
Oil -- 3 - 4 tbsp, preferably coconut oil
Clean and cut the chicken into medium size pieces.
Roughly chop the onions, ginger, garlic and tomatoes. In a deep pan, add 1 tbsp of oil and add the onions, ginger, garlic and green chillies. Saute until the onions are transparent. Add the tomatoes and saute until they are slightly mushy. Let it cool and grind the mixture.
Heat remaining oil in a the same pan. Add the ground mixture and saute until it turns brown. Add the masala powders and saute until the raw smell goes off. Add few tbsps of water in case the mixture starts to stick to the bottom at any stage.
Add the chicken pieces and salt and mix well so that the chicken is well coated with the gravy. Let it cook on a medium low flame with the lid on. Stir in-between to make sure that it doesn't stick to the bottom.
Once the chicken is cooked, add ½ cup hot water. Mix well and let it boil. Adjust the gravy adding more hot water if required. Check the salt and adjust accordingly. Sprinkle the pepper powder.
Heat 1 tsp coconut oil in a small pan. Splutter mustard seeds and add the red chilies and curry leaves. Pour over the prepared curry.
Serve with rice, chapathi or any Indian breads.