Spicy chicken curry/naadan chicken curry

Ingredients

• Chicken - 1 1/2 Kg
• For Marination
• Turmeric powder - 1/2 Tsp
• Red Chilly powder - 1 Tbsp
• Pepper powder - 1/2 Tsp
• Roasted coriander powder - 3 Tbsp
• Salt - 1 1/2 Tsp
• Curry Leaves - 1 Twig
• For Masala
• Sliced Onion - 6 Large
• Turmeric powder - 1 pinch
• Green chilly - 3
• Curry leaves - 5-6 leaves
• Tomato - 2
• Garlic crushed - 10
• Ginger crushed - 1 small piece/ 1 Tsp
• Fennel seeds(Perumjeerakam) - 1/2 Tsp
• Water - 1 1/2 cup
• Garam Masala - 1 1/2 Tsp
• Ghee - 2 Tsp
• Coriander leaves - 1 small bunch
• For Tempering
• Coconut Oil - 1 1/2 Tbsp
• Ghee- 1 Tsp
• Onion - 1
• Curry Leaves -2 Twigs

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Preparation

• Roast the coriander powder to this colour on low flame.Do not burn it.
• Marinate the chicken with turmeric powder, red chilly powder,pepper powder, roasted coriander powder, salt and curry leaves.
• Heat oil in a kadai and add sliced onion, red chillies. Saute it well until it leaves its raw smell and changes its colour.
• Add sliced tomato,curry leaves and add the marinated chicken and water to chicken.Mix all the ingredients well.
  
• Close the lid and cook chicken on high flame. When the chicken is almost cooked and is soft add crushed ginger, fennel seeds, crushed garlic and 2-4 curry leaves. Mix well and cook for 2-3 mins and off the flame.
• In a frying pan heat coconut and ghee. When hot add chopped onions and 2-4 curry leaves. Fry it until brown and with the oil pour it to the curry and add coriander leaves on top.
• Serve hot with ghee rice, boiled rice or any kind of roti's.

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