Thalassery Chicken Curry

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Recipe

Ingredients

500 grams	chicken, cut into pieces
2 tablespoons	coconut oil
1 teaspoon	mustard seeds
1 teaspoon	fennel seeds
2	cinnamon sticks
4	cloves
2	green cardamoms
2	bay leaves
2	onions, finely sliced
1 tablespoon	ginger-garlic paste
2	green chilies, slit
3	tomatoes, chopped
1 teaspoon	turmeric powder
1 tablespoon	coriander powder
1 teaspoon	red chili powder
1 teaspoon	garam masala
1 cup	coconut milk
1 handful	coriander leaves, chopped
—	salt to taste

Instructions

1. 1 Heat coconut oil in a pan over medium heat.
2. 2 Add mustard seeds and let them splutter.
3. 3 Add fennel seeds, cinnamon sticks, cloves, cardamoms, and bay leaves. Sauté for a few seconds.
4. 4 Add sliced onions and sauté until golden brown.
5. 5 Add ginger-garlic paste and green chilies. Sauté until the raw smell disappears.
6. 6 Add chopped tomatoes and cook until they turn soft.
7. 7 Add turmeric powder, coriander powder, red chili powder, and salt. Mix well.
8. 8 Add the chicken pieces and cook until they are no longer pink.
9. 9 Pour in the coconut milk, mix well, and bring to a gentle simmer.
10. 10 Cover and cook on low heat until the chicken is tender and the curry thickens.
11. 11 Sprinkle garam masala and mix well.
12. 12 Garnish with chopped coriander leaves before serving.