Malabar Chicken Curry

This mouth watering & spicy curry is a very common one in the Malabar area. It's a very simple yet yummy preparation.

Chicken - 1kg [medium sized pieces]
Onion - 5 medium sized [sliced thin & long]
Tomato - 5 [ puree]
Green chillies - 3 [slit]
Ginger - 2" piece [peeled & chopped]
Garlic - 1 pod [peeled & chopped]
Curry leaves - 2 strips
Corriander and pudina leaves - 1 handful [chopped]
Chilli powder - 3 teaspoon
Turmeric powder - 1 teaspoon
Dhaniya powder - 4 teaspoon
Mustard seeds - 1 teaspoon
Salt to taste
Oil - 3 tablespoon

Garam masala:
Cloves - 3
Cinnammon - 2 pieces
Cardamom - 3
Star anise - 2
Black peppercorns - 1 tablespoon
Fennels seeds - 1 tablespoon
Bayleaf - 1 leaf

Heat all these together. Powder and keep aside.

To marinate:
Chilli powder - 1 teaspoon
Turmeric - 1 teaspoon
Black pepper powder - 1 teaspoon
Salt - 1 teaspoon
Lime juice - Juice from 1 medium lime

Preparation:

Step 1: Marinate the chicken pieces. Keep aside for atleast

half an hour.

Step 2: Heat the oil in the preassure cooker in which you

want to make the chicken. Add the mustard seeds, when

they finish bursting add the onion and green chillies. Fry till

the onion starts turning golden brown.

Step 3: Add ginger and garlic. Add the tomato puree. Keep

stirring till the raw smell of the tomato goes.

Step 4: When the oil starts coming out, add chilli powder,

turmeric, corriander powder. Fry for 2-3 minutes.

Step 5: Add the chicken pieces. Mix the pieces well into the

masala.

Step 6: Add the garam masala and mix well into the chicken.

Step 7: Add a glass of water. Cook for 3 or 4 whistles.

Step 8: After opening add corriander leaves.

Serve hot with rice or idlis.