Malabar Thenga Aracha Chicken Curry

Ingredients:

1/2 kg chicken, cut into pieces

1 1/4 tbsp kashmiri chilli powder

1 tbsp red chilli powder

2 tbsp coriander powder

1/2 tsp turmeric powder

1 medium onion, sliced

4-5 garlic cloves, crushed

1 piece ginger, crushed

2 green chillies, chopped

1 medium tomato, sliced

1 medium potato, peeled and chopped into big pieces

salt to taste

3 cloves

1 piece of cinnamon

2 bay leaves

3 cardamoms

1/2 + 1/4 tsp fennel seeds

2 sprig curry leaves

1 cup grated coconut

3+3 shallots

1/4 tsp garam masala

2 1/2 tbsp coconut oil

2 tbsp coriander leaves, chopped

Preparation:

1. In a bowl, add cleaned chicken pieces, kashmiri chilli powder, red chilli powder, coriander powder, turmeric powder and salt and mix well and keep it aside.
2. Heat 1 1/2 tbsp coconut oil in a pressure cooker and add cinnamon, cloves, cardamoms, bay leaves and 1/2 tsp fennel seeds.
3. Add sliced onion and saute well for 2 minutes.
4. Add crushed ginger and garlic and saute well till raw smell goes.
5. Add chopped green chillies and curry leaves and saute well.
6. Add marinated chicken and mix well at medium flame for 2 minutes.
7. Add sliced tomato into this and mix well.
8. Add chopped potato and salt and mix well.
9. Then add enough hot water and mix well and cook for 3 whistles.
10. In the meantime, grind together grated coconut, 3 shallots and 1/4 tsp fennel seeds adding little water.
11. Once the pressure releases, open the cooker and add ground coconut paste and garam masala and mix well and allow to boil. Switch off the flame.
12. Heat 1 tbsp coconut oil in a pan and add 3 sliced shallots and curry leaves and fry till brown.
13. Pour this over the curry and add chopped coriander leaves and mix well. Serve hot with ghee rice, pathiri, porotta etc...