Ingredients:

• 1 inch piece ginger, chopped
• 10 Garlic cloves, chopped
• 15 Shallots (chuvannulli / small onion), sliced
• 1 tsp – Red Chilli powder
• 2 tsp – coriander powder
• 1/2 tsp – Turmeric powder
• 1/2 tsp – pepper powder
• 1/2 tsp – Saunf (fennel / perumjerakam) (or 1/4 level tsp – Saunf powder)
• 8 Cloves (or 1/4 level tsp – Clove powder)
• 2 Cinnamon sticks (1 inch size) (or 1/4 level tsp – Cinnamon powder)
• 2 tbsp – oil
• 2 onions, very finely sliced
• 1 tbsp – Vinegar
• 2 sprigs Curry leaves
• 1 kg – Chicken (cut into medium size pieces), washed well and drained thoroughly
• 1 tsp – salt (or to taste)
• 1 cup (200 ml) – hot water

Method:

1. Wash and clean chicken pieces. Drain out water and gently wipe with a kitchen towel.
2. Heat oil in a wide pan. Add finely sliced onions and fry till golden in colour on medium to low heat.
3. Add spice paste and gently stir on low heat for 3-4 minutes or until it thickens.
4. Add vinegar and curry leaves. Stir well.
5. Add chicken pieces, salt and 1 cup (200 ml) hot water. Cover with a tight lid and cook on medium to low heat for 30-35 minutes or until gravy slightly thickens. Serve with rice / Kerala parotta / appam / idiyappam.
6. Recipe Courtesy: Niya’s World

Recipe courtesy of Niya