Nadan kozhi curry (Kerala chicken curry)

Ingredients

• 750 g chicken on the bone, in pieces
• 1 cup grated coconut, 2 tbsp coriander powder, 1 tbsp chilli powder, 1 tsp fennel, 2 cloves, 1 small stick cinnamon, for roasting
• 3 tbsp coconut oil
• 2 onions and 6 shallots, sliced; 1 tbsp ginger-garlic paste; 3 green chillies
• 1 tomato, chopped; ½ tsp turmeric; salt
• Curry leaves; ½ tsp mustard seeds

Method

1. Dry-roast the coconut until golden, add the coriander, chilli, fennel and whole spices, roast another minute and grind to a fine paste with water.
2. Heat the coconut oil, splutter the mustard and fry the onions, shallots and curry leaves until brown.
3. Add the ginger-garlic paste, chillies, tomato and turmeric and cook until soft.
4. Add the chicken and salt, stir to coat and cook covered for 10 minutes.
5. Add the coconut paste with 1 cup water and simmer until the chicken is tender and the gravy thick. Finish with curry leaves.