Kerala Chicken

Clean and joint chicken. Drain water thoroughly.

Grind chopped onion, pepper corns, turmeric powder, red chillies, garam masala powder, fennel, coriander powder to a fine paste.

Peel and cut potatoes into medium size pieces.

Grind coconut and make three extractions of coconut milk.

Heat oil in a thick bottomed vessel. Add some chopped small onions and mustard seeds.

Add ground masala, chicken and curry leaves once the mustard seeds start to splutter.Fry in a slow fire for 5 minutes.

Add salt and continue cooking in a slow fire till the chicken is 70 percent done.

Add cut potatoes, ginger garlic paste and third extraction coconut milk.

Add second extraction of coconut milk when potatoes are cooked and continue cooking till the gravy becomes little thick.

Add third extraction of coconut milk. Bring to boil and remove from heat.

Heat oil in a kadhai. Add remaining chopped small onions, cinnamon and cloves. Pour over the curry when the onion turns brown.

Serve hot with rice, biryani, chapati and parotta.