Ingredients:
1/2 kg chicken pieces
1/2 tsp + 1/4 tsp turmeric powder
1 tsp + 1 tsp crushed pepper
juice of 1/2 lemon
2 tsp ginger, thinly sliced
3-4 garlic cloves, sliced
4-6 green chillies, slit
2 sprig curry leaves
1 big onion, sliced
1 tsp coriander powder
1/2 tsp fennel powder
2 cups thin coconut milk (second extract)
1 tomato, sliced into round pieces
1 cup thick coconut milk (first extract)
salt to taste
1 1/2 tsp cornflour mixed with little hot water
1 tbsp coriander leaves, chopped
3 cardamoms
4 cloves
1 piece cinnamon
1 star anise
coconut oil, as required
Preparation:
- Clean the chicken pieces and marinate it with 1/2 tsp turmeric powder, 1 tsp crushed pepper, lemon juice and salt. Keep it aside for 30 minutes.
- Heat 2 tbsp coconut oil in a pan and fry the marinated chicken pieces till light brown on both sides and keep it aside.
- Heat 2 tbsp coconut oil in a pan and add cloves, cardamoms, cinnamon and star anise and saute.
- Add sliced ginger, garlic, slit green chillies and curry leaves and saute well till raw smell goes.
- Add sliced onion and saute well adding little salt till soft at medium flame.
- Reduce the flame to low and add coriander powder, 1/4 tsp turmeric powder and fennel powder and mix well till raw smell goes.
- Then add thin coconut milk and 1 tsp crushed pepper and boil at medium flame.
- Now add fried chicken pieces into this and mix well. Add sliced tomato and few curry leaves and cook covered at medium flame for 10 minutes.
- When it thickens, reduce the flame to low and add thick coconut milk, chopped coriander leaves and cornflour mixed with little hot water and mix well.
- Switch off the flame and serve with appam, dosa, rice etc…
