Alleppey Chicken Curry

Ingredients

Chicken - 1 lb
Onion - 2 nos
Tomato - 3 nos
Red Chillies - 8 - 10 no
Garlic pods - 6 no
Ginger - 2 pieces
Mustard - 1/2 tsp
Coriander Powder - 1 tsp
Garam Masala - 1/2 tsp
Pepper Powder - 1/2 tsp
Curry Leaves
Coriander leaves
Coconut Milk - 1/2 cup
Salt for taste
Oil - 4 tsp


Preparation

Wash and cut the chicken into medium size pieces.
Finely chop onions and tomatoes.
Crush the ginger and garlic into a coarse mixture.
Heat oil, add mustard followed by the crushed ginger and garlic in medium flame.
Once the ginger and garlic turns golden brown add the onion and saute until it turns translucent.
Add curry leaves, followed by the chopped tomatoes and saute well.
Add the red chillies, coriander powder, garam masala, salt and mix well.
Add the chicken and mix well so that the masala is well coated on the chicken.
Add pepper powder and allow the chicken to cook.
Add water until desired consistency and cook the chicken in closed state.
Once the oil separates from the gravy add the coconut milk and boil for additional 5 min.

Garnish with fresh coriander leaves and Serve Hot.