Chicken curry

Chicken curry

Ingredients:
Chicken,medium pieces- 600 to 700 gms
Ginger,finely chopped - 1.5 tsp
Garlic ,finely chopped - 1.5 tsp
Green chilies,cut vertically - 1 or 2( according to taste)
Curry leaves - 2 sprigs
Shallots,sliced - 1/2 cup
Onion ,sliced - 2 cups ( 2 large)
Coconut,sliced - 1/4 to 1/3 cup
Turmeric powder - 1/2 tsp
Coriander powder - 1 tbsp
Chili powder- 1.5 tbsp(see notes)
Garam masala powder - 1.5 tsp(homemade will be the best)
Tomato ,chopped - 1/2 cup( 1 medium)
Water - as required
Curry leaves - 1 sprig
Salt - to taste
Coconut oil - as required

For Marination:

Chili powder- 1/2 tsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Ginger -garlic paste - 3/4 tsp
Salt - to taste
Water -3 to 4 tsp

How to prepare:

In a bowl add the chicken along with the all the  ingredients listed under  for marination.Keep aside for about 20 to 30 minutes.Heat oil a manchatti/clay pot.Add garlic,ginger, green chilies ,curry leaves and  shallots
Saute until shallots turn soft.Next add onion and mix well.
Add coconut slices and saute until onion turns soft and golden brown.( for about 20 to 25 minutes over medium low flame.Add 2 to 3 tbsp of water in between so as  to avoid burning)
Now reduce the flame to low, add turmeric powder, coriander powder, Kashmiri chili powder and garam masala powder.Mix well until combined.

Add tomato and mix well until combined.Cook over medium flame until tomato turns mushy.

Next add the marinated chicken.Add more salt if required.Mix well.

Add sufficient quantity of water.Stir gently,cover and cook until chicken is tender.(Make sure you stir well in between to avoid burning)

Uncover and cook until the gravy turns slightly thick.Switch off the stove and add more curry leaves and drizzle 1 tsp coconut oil on top.Serve with rice / appam /chapathi/Porotta/Pattiri.