You need –

• Chicken – 750 grams, cleaned and cut into bite size pieces
• Shallots – sliced 1 cup
• Ginger – 1 inch pieces
• Garlic – 7-6 larges pods
• Green chili – 3-4, slit lengthwise
• Cardamom – 5 nos
• Bay leaves – 1
• Peppercorns – ½ teaspoon
• Chili powder – 2 tablespoons
• Coriander powder – 2 tablespoons
• Turmeric powder – ½ teaspoon
• Tomato – 1 large
• Curry leaves – 1twig
• Water – ½ cup or as required
• Salt to taste
• Coconut oil –  2 tablespoons or as required

For tampering –

• Mustard seeds – 1 teaspoon
• Dried chili – 3-4
• Green chili- 1
• Fenugreek seeds – ½ teaspoon
• Curry leaves
• Coconut oil – 2 teaspoon or as required

How to –

In a pestle mortar or in a blender, crush the ginger, garlic and green chilies. Set aside.

Heat a cast iron or heavy bottom pan. Add the oil and once heated through; tip the whole spices and fry till fragrant. Add the onion and cook till translucent. Add the crushed ginger, garlic and green chilies. Fry till the raw smell is gone. Add the curry leaves.

Add the Coriander powder, chili powder, turmeric powder and sauté till the oil starts to separate. Add the tomato and mix well. Add the chicken and mix till the chicken piece are well coated. Now add the ½ cup water, salt and bring to a boil. Reduce the heat, cover and cook till the chicken is done.

When the chicken is cooked through, remove the lid and gently stir. You may add water to adjust the consistency of the gravy or continue to cook till the gravy thickens. Turn the heat off.

Tampering, heat oil in a small pan, add the mustard seeds, fenugreek seeds, dried chilies, green chili,curry leaves and allow to splatter. Turn the heat off and add this to the curry.  Gently mix  and serve with steamed rice or any Indian flat bread.

Note –

• This is very spicy curry. Please adjust the spices to suit your taste.