KERALA STYLE CHICKEN CURRY WITH COCONUT MILK

Ingredients to marinate

1 1/2 lbs chicken thighs boneless and skinless
1/2 tsp black pepper powder
1 tsp turmeric powder
1 tsp white vinegar
1 tsp salt

To be crushed together

10 pearl onions peeled
5 cloves garlic peeled
2 inch piece ginger
1/2 tsp fennel seeds

Other ingredients

2 tbsp coconut oil
2 small red onion chopped
10 curry leaves
3-4 green chillies slit lenghtwise
1 medium potato cubed
2 medium tomatoes chopped
1/2 tsp turmeric powder
1/2 tbsp coriander powder
1/2 tsp cumin powder
1 tsp garam masala
1/2 tsp red chillie powder
salt to taste
1/2 can unsweetened coconut milk

Method 

Marinate the chicken pieces in black pepper, turmeric powder, white vinegar ans salt for 30 minutes.

Crush together pearl onions, ginger, garlic, fennel seeds in mortar and pestle to coarse paste.

Heat coconut oil in kadhai. Add chopped onions , curry leaves, green chilli and saute until onion turns brown.

Add turmeric powder, coriander powder, cumin powder, chilli powder, garam masala. Saute for few seconds.

Add crushed paste of onion , and ginger garlic and saute till raw smell of ginger garlic disappears.

Add chopped tomatoes and cook till tomatoes soften. Now add marinate chicken pieces and cubed potatoes along with 1/3 cup water. 

add salt and cover and cook over medium high heat till chicken cooks through.

Remove lid and cook until curry becomes thick.

Heat coconut oil in small pan, ad pearl onions, curry leaves saute and pour this over chicken curry.

Serve hot with rotis or rice.