By Devi Poojari
This coconutty and rich chicken curry tastes pretty delicious on the day of cooking and even better when eaten the next day, with parottas, rice or appams.
250 grams chicken thighs 1 onion, sliced 2 tomatoes, sliced 2 tablespoons coriander seeds 1 stick cinnamon 2 cardamom pods 5 cloves garlic 1-inch piece ginger 5 whole black peppercorns 2 cloves
2 bay leaves 1 teaspoon fennel seeds 1 teaspoon cumin seeds 7-8 curry leaves 1 cup coconut milk 2 green chillies, chopped 2-3 tablespoons coconut oil 1 teaspoon turmeric powder 1 teaspoon chilli powder Salt, to taste
Heat the coconut oil in a pan and add all the whole spices, except the bay leaves and fry for a minute, until aromatic.
Add the sliced onions, ginger and garlic and sauté until the onions are translucent.
Add the curry leaves and tomatoes and cook everything with a bit of salt, until mushy.
Cool the mixture down and grind into a smooth paste to set aside for later.
Meanwhile, heat more oil in the pan and add the bay leaves and green chillies.
Sauté for a minute and add the chicken thighs.
Sear the meat on all sides on a high heat and add the spice powders.
Season lightly with salt and add the tomato-onion mixture to the chicken.
Combine thoroughly and cook for 3-4 minutes before pouring in the coconut milk.
Adjust seasoning and add some water, if the gravy is too thick before letting everything simmer on a low flame for 10 minutes.
Remove from the heat and serve once slightly cooled down.