Kerala chicken curry

I liked this dish very much. The coconut oil, curry leaves and the fennel makes all the difference. When i first added the ground masalas the fennel stood out very strong and I wondered how this would all taste. Allow it all cook and then the magic happens. The spice of the chillies are off set by the the sweetness of the fennel. Please use coconut oil only ! 

Chicken – 1 kg
Ginger – 11/2 inch piece
Garlic – one handful or two full large pods
Onions – 3 large
Curry leaves – 4 sprigs
Tomatoes – 2 large
Green chillies – 3
Kashmiri chillies – 4
Turmeric powder – 1/2 teaspoon
Coriander powder- 1 tablespoon
Cumin powder – 1/2 tablespoons
Fennel seed powder – 1/2 tablespoons
Black pepper powder – 1/2 teaspoon coarsely ground
Garam masala – 1 tablespoon
Coconut oil
Salt

Method
Clean and cut chicken. Slice the onions and tomatoes and roughly chop up the ginger.

In a pan heat coconut oil and add the ginger and garlic. Fry this for a minute and then add the green chillies, red chillies and onions. Now add the onions and fry them till they are are light brown. Add the tomatoes and continue frying. The entire process will take you about 10 -15 minutes.

Turn off the gas and remove the contents onto a plate allowing it to cool completely. When the mixture has cooled down put it into a blender and grind it to a fine paste. In a pot add some coconut oil and drop in the curry leaves. When the curry leaves release their aroma add the ground masala along with all the powdered masalas. Fry this for a minute and add about 2 cups of water. Bring this to a boil. Your gravy should be rather thick gravy.

Now add the chicken and allow this to cook for about 15 to 20 minutes on a low fire. Remember that chicken releases its water adding to the gravy. It is for this reason that you should not add too much water in the initial stage.

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