Ingredients:

• Chicken 500g
• Onions (sliced) 1 (large)
• Chilli powder 1 tbsp
• Coriander powder 2 tbsp
• Turmeric 1/2 tsp
• Ginger 1 inch piece (crushed)
• Cardamom (elaichi) 3
• Cloves (grambu) 2
• Cinnamon (karugapatta) 2 sticks
• Black pepper powder 1/2 tsp
• Vinegar 1 tbsp
• Curry leaves a few sprigs
• Coconut oil 1/4 cup
• Water 2 cups
• Cilantro for garnishing
• Salt as required

Method:

1. Cut chicken into fairly large pieces.
2. Cook chicken uncovered with chilli powder, coriander powder, turmeric, vinegar, crushed ginger and salt, with enough water to cover it. While the chicken is cooking, powder, cardamom, cloves and cinnamon.
3. Add this powder to the chicken when it’s half cooked.
4. Mix well and continue cooking with the lid off.
5. Take the pot off the flame when the chicken is done and the gravy is thick.
6. Heat a little oil in a pan and fry the cooked chicken.
7. Once you’re done frying all the chicken pieces place them on paper towels to drain them.
8. Fry the sliced onions in the left over oil.
9. Then add curry leaves, black pepper powder, the left over gravy and the already fried chicken pieces and saute for a few mins.
10. Garnish with cilantro, mix well and serve.

Recipe courtesy of Lekshmi Radhakrishnan