Flavorful Keralan Chicken Curry with Coconut Milk

Marinate 600g skinless boneless chicken thighs with 1 tsp black pepper powder, 1 tsp turmeric powder, 1 tsp white vinegar, 1 tsp salt and set aside for 30 minutes.

Pound to a coarse paste 5 peeled shallots, 5 peeled garlic cloves, 2 inch piece ginger and 1/2 tsp fennel seeds.

Heat 3 tbsp coconut oil in a heavy bottomed pan and fry 1 chopped red onion, 3 slit green chillies and 10 curry leaves until the onions brown.

Add 1/2 tsp turmeric powder, 1/2 tbsp coriander powder, 1/2 tsp cumin powder, 1 tsp sambar powder (optional), 1 tsp garam masala, 1/2 tsp red chilli powder and fry for 3-4 minutes.

Add the pounded paste and fry until the raw garlic smell disappears, about 8 minutes on medium low heat, stirring continuously.

Add 3 chopped medium tomatoes and cook until they soften.

Add the marinated chicken thighs to the pan and seal the meat in the spice mixture on all sides.

Pour 2/3 cup of water, stir, cover and let the chicken cook on medium heat for about 15 minutes until cooked through.

Remove the lid, add the creamy part of 1/2 can unsweetened coconut milk, add salt to taste, stir and let the sauce thicken for about 5 minutes.

Fry some curry leaves in a little oil for garnish.

Serve with rice or roti.