Alleppey chicken gravy

Ingredients

• Chicken - 1 libra
• Onion - 2 nos
• Tomato - 3 nos
• Red Chillies - 8 - 10 nos
• Garlic pods - 6 nos
• Ginger - 2 pieces
• Mustard - 1/2 teaspoon
• Coriander Powder - 1 teaspoon
• Garam Masala - 1/2 teaspoon
• Pepper Powder - 1/2 teaspoon
• Curry Leaves
• Coriander leaves
• Coconut Milk - 1/2 cup
• Salt for taste
• Oil - 4 teaspoons

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Preparation

• Wash and cut the chicken into medium size pieces. Finely chop onions and tomatoes.
• Crush the ginger and garlic into a coarse mixture. Heat oil, add mustard followed by the crushed ginger and garlic in medium flame.
• Once the ginger and garlic turns golden brown add the onion and saute until it turns translucent.
• Add curry leaves, followed by the chopped tomatoes and saute well. Add the red chillies, coriander powder, garam masala, salt and mix well.
  
• Add the chicken and mix well so that the masala is well coated on the chicken. Add pepper powder and allow the chicken to cook.
• Add water until desired consistency and cook the chicken in closed state.
• Once the oil separates from the gravy add the coconut milk and boil for additional 5 minutes. Garnish with fresh coriander leaves and Serve Hot.

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