Spicy Chicken Curry

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Ingredient
  • 450g Chicken 
  • 1 ½ - 2tbl unroasted curry powder
  • ½ tsp turmeric powder
  • 1tsp ginger garlic paste
  • Tamarind or vinegar
  • 1 pod of cardamom
  • 2’ cinnamon stick
  • 1tbl corn flour
  • 1tsp black pepper powder
  • 2tbl red chillie powder
  • 1tsp roasted curry powder 
  • salt to taste
  • Cooking oil or margarine
  • 1 cup of coconut milk (1st milk)
  • Curry leaves and Pandon leaves
  • 1 – 2tbl margarine or coconut oil

Method
  1. Cut the whole chicken into pieces without skin
  2. Add turmeric powder, tamarind, salt, pepper powder, red chili powder, unroasted and roasted curry powder and mix well.
  3. Keep a side for 15 – 30 minutes to marinate
  4. Then add sufficient water and cook for 15 – 20 minutes in medium low heat
  5. Place a deep bottom pan in medium low heat and add margarine or oil
  6. When the oil is heated add chicken pieces at a time and brown it all the sides
  7. Take the chicken out of the pan and add the remaining chicken gravy left from boiling
  8. Add ginger garlic paste, curry leaves and pandon leaves and simmer it for few minutes 
  9. Add the coconut milk and cook it for few minutes (you can add some more chili powder, pepper powder, unroasted and roasted curry powder, salt according your taste needs at this stage)
  10. Add the chicken pieces and reduce the flame and simmer for 10 – 15 minutes it medium low heat
  11. Mix corn flour with cold water and add it to the chicken and bring it to a boil
  12. Remove from the flame once it become a thick gravy 

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