Calicut chicken curry

Ingredients

1. Chicken - Cut in small pieces

2. Onion

3. Shallots

4. Ginger

5. Garlic

6. Green Chilly

7. Tomato

8. Coconut milk - 1st press and second press

9. Salt

10. Chilly powder

11. Turmeric powder

12. Coriander powder

13. Cinnamon Stick - 1inch piece

14. Cloves - 2 nos

15. Pepper - 1/2 tspn

16. Fennel seeds - 1 tspn

17. Cardamom - 3 pods

18. Coconut oil

19. Mustard seeds

20. Dried chilly

21. Curry leaves

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Method

1. In a mortar and pestel, crush together ingredients 13-17. Set aside.

2. Crush ginger, garlic and the green chilly.

3. Heat a pan over medium heat. Add oil. Once the oil is hot, add the crushed whole spices. Once fragrant, add onions and sauté until translucent/ slightly browned.

4. Add the crushed shallot, garlic and ginger mixture. Continue sautéing until they no longer smell raw.

5. Add tomato. Cook covered until the tomato becomes soft.

6. Add the powdered spices, salt and curry leaves. Cook until the oil separates.

7. Add chicken and coconut milk (2nd press). Bring to a boil and cook until the chicken is cooked through.

8. Add 1st press coconut milk. Do not boil for long after adding the thick coconut milk.

9. Heat oil in a separate pan and crackle mustard seeds. Add few sliced shallots, curry leaves and dried chilly. Once it browns, add to the prepared chicken curry.