Ingredients
To marinate
Chicken - 3/4 kg, washed and cut to medium-sized pieces
Turmeric powder - 1/2 tsp
Pepper powder - 1 tsp
Garam masala powder - 1/2 tsp (Click here for the recipe)
Salt - To taste
For the gravy
Onion - 2, medium-sized, thinly sliced
Green chillies - 4 - 5, slit
Ginger - 1.5 inch, chopped
Garlic - 8 - 10 cloves, chopped
Tomato - 1 medium, chopped
Curry leaves - 2 sprigs
Turmeric powder - 1/4 tsp
Coriander powder - 1 - 1.5 tbsp
Pepper powder - 1/4 - 1/2 tsp
Garam masala powder - 1/2 + 1/4 tsp
Whole spices - ( Fennels - 1/4 tsp, whole pepper corns - 1/4 tsp, cinnamon stick - 1 inch, bay leaf - 1, cloves - 5 - 6, cardamom - 2 - 3, star anise - 1)
Thin coconut milk - 1 cup (If you are using canned coconut milk, combine 3 tbsp with 1 cup water)
Thick coconut milk - 1/2 - 3/4 cup (Mix 1/4 cup canned coconut milk with little water)
Salt - To taste
Coconut oil - 1 - 1.5 tbsp
For seasoning
Coconut oil - 1 - 2 tsp
Pearl onions - 4 - 5, thinly sliced
Curry leaves - A few
Method
1. Marinate the chicken pieces with 1/2 tsp turmeric powder,1 tsp pepper powder, 1/2 tsp garam masala powder and enough salt for at least 2 hrs.
2. Heat oil in a pan at medium heat and add the whole spices. Stir for a few seconds and add thinly sliced onion and little salt. Saute until the onions start turning brown and then add chopped ginger, garlic, green chillies and few curry leaves. Stir for 1 - 2 minutes. Bring down the heat. Add the turmeric powder, coriander powder and 1/2 tsp garam masala powder. Stir for about 30 seconds or until their raw smell is gone and add chopped tomato. Saute for a minute and add the chicken pieces. Mix everything well and stir for 5 - 6 minutes. Add thin coconut milk. Bring to a boil at medium heat. Lower the heat to medium-low and cook the chicken until done, stirring 2 - 3 times in between. (It would take at least 35 – 40 minutes for the chicken to get cooked). Check for salt. Add 1/4 tsp garam masala powder, 1/4 - 1/2 tsp pepper powder, 1/2 - 3/4 cup thick coconut milk. Mix everything well. Taste check for salt. Switch off.
3. Heat 1 - 2 tsp coconut oil in a small pan. Fry the sliced pearl onions until golden brown. Add a few curry leaves and fry for a few seconds. Pour over the prepared chicken curry. Serve with appam / idiyappam/ chapatis.
