Thengapaal Ozhicha Kozhi Curry

Hmmmm.... When I think of this curry, or when mummy tells me she is making this curry. I can almost get the taste and smell of the curry right where I am. Thats how good this curry is . The best part is, its simple to make too.

We make this curry usually for appam, iddiyappam or chappathi.

Here is how we make it.

Ingredients:

Chicken - 1 kg

Onions - 2 

Green Chillies 5-6

Ginger garlic paste - 2 tablespoon

Shallots - 3-4 (paste)

Curry leaves 

Corriander leaves.

Thin coconut milk 1- 11/2 cups ( I use the can coconut milk here)

Thick coconut milk - 1 cup

salt, pepper to taste

Whole spices (Cinnamon - 1 stick, Cloves 3-4, Elachi 3-4, Dennel seeds - 1/2 teaspoon)

Corriander powder 2 table spoons

Fennel Seeds powder - 1/2 teaspoon

Garam masala powder 1/2 teaspoon.

Tumeric powder  - 1 teaspoon

Asafetida powder  - a pinch

Tomato (1- optional)

Marinate the Chicken with some salt, turmeric, 1/2 teaspoon ginger garlic paste, 1/2 teaspoon pepper and keep aside.

In a pan, heat some oil, add the whole spices.

Add the onions and sauté till translucent .

Add the ginger garlic paste , shallot paste and sauté.

Add the green chillies, curry leaves.

Add the powders, make sure it does not burn. At this point you can add 2-3 tablespoons of water, just to make sure the masala powders are cooked without getting burned.

Add the chicken pieces and the thin coconut milk. Add salt.

Cover and cook till chicken is cooked.

Add the thick coconut milk. Bring down the flame and switch off.

(If you are using can coconut milk. Cook the chicken with 1/2 cup water instead of thin coconut milk and towards the end add 1/2 - 3/4 can or more of coconut milk into the curry and switch off when it starts boiling.)

Tempering (Optional)

Add 2-3 tablespoons oil in a skillet, splutter mustard seeds, add curry leaves and sliced shallots and sauté. Switch off flame and pour over the chicken curry. Garnish with coriander leaves. Seve hot with some Appam , idiyappam or chappathi