Ingredients (Serves 6 – 7)
1. Chicken/ duck – 1 kg cut into medium-small pieces
Turmeric powder – 1/2 tsp
Pepper powder – 1 tsp
Salt – To taste
2. Coconut oil – 3 – 4 tbsp
Fennel seeds / perumjeerakam – 1 pinch
3. Onion – 1 medium or 1.5 cup, thinly sliced
Shallots – 1/2 – 3/4 cup, sliced
Ginger – 1.5 tbsp, thinly sliced or crushed
Garlic – 1.5 tbsp, crushed or finely chopped
Green chilies – 4, slit
Curry leaves – 1 sprig
4. Turmeric powder – 1/4 tsp
Coriander powder – 2 tbsp + 1 tsp
Garam masala powder – 1 + 1/2 tsp
5. Thin coconut milk – 1.5 – 2 cups
6. Vinegar – 1/2 – 1 tsp
7. Thick coconut milk – 1/2 cup
Curry leaves – A few
Coconut oil – 1 tsp
Freshly crushed whole black pepper – 3/4 tsp
8. Salt – To taste
- Marinate chicken pieces with 1/2 tsp turmeric powder, 1 tsp pepper powder and salt. Set aside for 30 minutes or overnight in the refrigerator. Take it out 30 minutes before cooking.
- Heat coconut oil in a pan / kadai / uruli over medium-high heat. Add fennel seeds and stir for a few seconds till fragrant. Add ginger and garlic. Cook for a minute. Add onion, shallots, green chilies, curry leaves, little salt and continue to saute till onion turns soft and begins to change color.
- Add in turmeric powder and coriander powder. Cook for a few minutes over low heat until their raw smell is completely gone. Add 1 tsp garam masala powder and mix well.
- Now add the chicken pieces and stir well to coat the spices onto the chicken. Cook for a few minutes, stirring in between.
- Pour in the thin coconut milk and bring to a boil. Cook covered till the chicken is completely done, stirring in between. It will take 25 – 30 minutes (duck will take longer to cook). The gravy will thicken as it rests, so adjust the consistency accordingly.
- Open the lid and add 1/2 tsp vinegar. Mix well. Next add the thick coconut milk and freshly crushed black pepper. Mix well. Cook for 1 – 2 minutes (do not boil). Switch off the flame. Taste-check for salt. Add a few curry leaves, 1 tsp coconut oil and a pinch of garam masala powder or fennel powder, if required. Take off the heat. It goes well with appam, idiyappam and pathiri.