CHICKEN KADIPATTA/ CURRY LEAF CHICKEN

Serves: 5 – 6

Ingredients:

1. Chicken – 1-1.5 kilograms, cut to small pieces
2. Turmeric powder – ½ teaspoon
3. Juice of 1 Lime
4. Grated Coconut – 1 full cup
5. Coriander powder – 2 tablespoons
6. Crushed Pepper – 3 teaspoons
7. Cinnamon – ½”
8. Cardamom – 1
9. Coriander powder – 2 tablespoons
10. Kashmiri chilli powder – 1½ teaspoon
11. Turmeric powder – ½ teaspoon
12. Curry leaves – 2 large sprigs, use just the leaves
13. Onions – 5, sliced
14. Green chillies – 5, slit lengthways (🌶️🌶️🌶️)
15. Cinnamon – 3″
16. Cardamom – 4
17. Cloves – 3
18. Curry leaves – 3 sprigs
19. Tomatoes – 2 small ones, chopped
20. Garlic – 1 knob, crushed but not to a paste
21. Grated Ginger – 2 teaspoons
22. Fennel powder – ½ teaspoon
23. Cumin powder – ¼ teaspoon
24. Coconut oil – 2 – 3 tablespoons
25. Salt to taste

Method:

• Marinate the chicken pieces in salt, lime juice and ½ teaspoon of turmeric.
• Heat a kadhai/wok or a deep casserole with a well-fitting lid.
• Roast, without burning, ingredients 4 – 12 adding them to the kadhai one at a time in the order given in the list with the curry leaves going in last. Roast well stirring all along, until everything turns a nice dark brown.
• Cool and grind the masala fine, adding minimum water.
• Heat the same kadhai, add coconut oil followed by sliced onions, green chillies, cinnamon, cardamom, cloves and curry leaf sprigs.
• Next throw in the garlic, ginger, mix well and fry until fragrant.
• Add the fennel, cumin, ground masala and chicken. Stir well and cook covered for 45 minutes or until the chicken is completely done.
• Finish up by cooking it without a lid and thicken the gravy.
• Delicious with parotta/ chapati.