Ingrediants:
- Chicken, skinned, bone-in or deboned : 1kg
Potatoes, peeled and cubed: 200 gms - Red Chilli powder: 2 tbsp.
- Coriander powder: 2 tbsp.
- Turmeric: ½ Tsp.
- Tomatoes, diced: 2
- shallots: 2 cups
- Green chilli, finely chopped: 4
- Ginger, finely chopped: 1 inch
- Black pepper: 1 tbsp.
- Yogurt: ½ cup
- Coconut milk: 1 cup
- Oil, preferably coconut: ½ cup
- Cardamom: 3
- Cloves: 3
- Cinnamon sticks: 2
- Fennel seeds: 1 tsp.
- Garlic, finely chopped: 6 pods
- Curry leaves, Mustard seeds, Cilantro and salt to taste
Cut Chicken into medium size pieces and marinate in yogurt for about half an hour, personally I feel bone-in chicken gives the curry a better favor.
Heat up a pan with oil of your choice (I`ve tried coconut oil, olive oil, vegetable oil and canola oil and I feel coconut oil goes well with this curry) and throw in some mustard seeds.
When they finish spluttering saute the shallots, green chilli, ginger, garlic and curry leaves until the shallots are clear.
Then add red chilli powder, coriander powder, turmeric, and black pepper and saute for a few more minutes.
Add the marinating chicken and salt to taste into the mixture and saute until the chicken changes color.
Add enough water to cover the chicken and cover it with a lid. While the chicken is
cooking, saute the potatoes and the tomatoes in another pan and add it to the curry and continue cooking it with the lid on.
While the chicken and the potatoes are being cooked, grind dry roasted cardamom, fennel, cinnamon and cloves, and add it to the curry.
Once the gravy gets a little thicker add the coconut milk and take it off the flame.
Garnish with cilantro and serve. You may serve it with any of the Indian breads or rice.
