Ingredients:

• Chicken Thighs – 750 grams
• Potato – 2 (about 400 grams)
• Tomatoes – 4 nos (about 300 grams)
• Shallots – 200 grams
• Pepper Powder – 1 tsp
• Turmeric powder – 1 tsp
• Salt – to taste
• Coconut Oil – 21/2 tbsp
• Coconut Milk – 500 ml
• Green chilli – 2 -4 nos
• Curry leaves – 4 -5 sprigs
• Garam Masala:
• Cloves – 4 nos
• Star anise – 1 nos
• Cinnamon Stick – 11/2 inch
• Green Cardamom – 6 nos

Method:

1. Cut and clean chicken into bite size pieces. Drain.
2. Peel and finely slice the shallots.
3. Finely slice tomatoes and store separately.
4. Peel, wash and cut potatoes into 1×1 inch cubes.
5. Heat 2 tbsp coconut oil in a non-stick pan.
6. Add the ingredients under ‘Garam Masala’, sauté for a minute.
7. Add shallots (keeping aside about 1 tbsp) and sauté till translucent, takes about 5 minutes.
8. Add drained, chicken and potato along with, turmeric, salt and pepper.
9. Sauté till all sides are sealed and lightly caramelised and browned for the potatoes, and the chicken will turn whitish.
10. Add tomatoes, green chillies and 100ml 2nd coconut milk. Bring to boil. Reduce flame and simmer for 45 minutes and it is done.
11. Allow to cool.
12. Meanwhile, in a separate non-stick pan heat the remaining oil, sauté 1 tbsp shallots and curry leaves.
13. Add this with the 1st coconut milk and bring to boil on medium flame. Remove from fire.