Ingredients:

• Organic or Corn-fed Whole Chicken – 1000 grams
• Red Onion – 300 grams
• Garlic – 1 bulb
• Ginger – 2 inch root
• Ripe Tomato – 3 (about 350 grams)
• Green chillies – 4 nos
• Coconut Oil – 4 tbsp
• Coconut Cuts – ½ Coconut
• Curry leaves – 4 sprigs
• Water – 200 ml
• Salt – to taste
• Dry Roast:
• Turmeric powder – 1 tsp
• Chilli Powder – ½ tbsp
• Kashmiri Chilli Powder – 1 tbsp
• Coriander Powder – 1 tsp
• Cloves – 4 nos
• Cinnamon – 2 inch stick
• Star anise – 2 nos
• Green Cardamom – 6 nos
• Tempering:
• Shallots (Chuvanulli) – 30 grams
• Curry leaves – 2 sprigs
• Coconut Oil – 1 tbsp

Method:

1. Clean cut chicken into bite size pieces.
2. Finely chop the red onions / ginger / garlic / tomatoes store separately.
3. De-seed green chillies if so desired and slit lengthwise.
4. Clean and dry curry leaves in a kitchen towel.
5. Finely slice chuvanulli.
6. Cut coconut into thin slivers of 1 inch pieces.
7. Heat oil in a non-stick pan, sauté coconut pieces for 2 mins till light golden brown. Using a slotted spoon, strain it out to a plate.
8. Add garlic and sauté for 1 min., this lends a fine garlicky flavour and aroma to the oil.
9. Add onion, chilli, ginger and salt, sauté for about 10 mins till soft and mushy.
10. Now add the tomatoes and sauté for another 10 mins till soft and mushy.
11. Meanwhile, in a separate non-stick pan take all ingredients under the ‘dry roast‘, and sauté for about 2 mins on medium flame, while stirring frequently, till you can smell the ingredients. Be careful not to burn the ingredients, as it will taste bitter. Add this to the above and mix well.
12. Add chicken pieces, curry leaves, coconut, water and mix well.
13. Transfer to an earthen pot. Bring to boil. Simmer for 90 mins till the flesh peels of on its own.
14. In another non-stick pan heat 1 tbsp coconut oil, add shallots and curry leaves, sauté for 2 mins, pour on the curry and serve hot with mashed Kappa (Tapioca) or Brown Rice.