Ingredients:

• Chicken – 1 kg
• Potatoes, peeled and cubed – 200 g
• Red Chilli powder – 2 tbsp
• Coriander powder – 2 tbsp
• Turmeric – 1/2 tsp
• Tomatoes, diced – 2
• Shallots – 2 cups
• Green chilli – 4
• Ginger, finely chopped – 1 inch
• Black pepper – 1 tbsp
• Yogurt – 1/2 cup
• Coconut Milk – 1 cup
• Coconut oil – 1/2 cup
• Cardamom – 3
• Cloves – 3
• Cinnamon sticks – 2
• Fennel seeds – 1 tsp
• Garlic, finely chopped – 6 pods
• Curry leaves
• Mustard Seeds – 1/4 tsp
• Coriander
• Salt to taste

Method:

1. Cut chicken into medium size pieces and marinate in yogurt for about half an hour.
2. Heat a pan with coconut oil
3. Splutter mustard seeds.
4. Add shallots, green chilli, ginger, garlic, curry leaves.
5. Saute until the shallots are clear.
6. Then add red chilli powder, coriander powder, turmeric, and black pepper and saute for a few more minutes.
7. Add the marinated chicken and salt to taste and saute until the chicken changes colour.
8. Add enough water to cover the chicken and cover it with a lid.
9. While the chicken is cooking, saute the potatoes and the tomatoes in another pan.
10. Add it to the curry and continue cooking with the lid on.
11. While the chicken and the potatoes are being cooked, grind dry roasted cardamom, fennel, cinnamon and cloves, and add it to the curry.
12. Once the gravy gets a little thicker add the coconut milk and take it off the flame.
13. Garnish with coriander and serve.

Recipe courtesy of Lekshmi Radhakrishnan