Kerala nadan chicken curry

Ingredients

Chicken 1 kg

Whole fennel-1/2 tsp

Whole peppercorns-1 tbsp

Ginger-2 inch piece

Garlic- 7 big

Green chilly- 3-4 based on your spice tolerance

Coconut oil-2-3 tbsp

Onion- 3-4 medium cut lengthwise

Shallots-10 small diced

Curry leaves-as required

Turmeric powder-3/4 tsp

Chilly powder-1 tsp

Kashmiri chilly powder/cayenne pepper-1 tsp

Coriander powder-1.5tsp

Garam masala-1/2 tsp

Tomato-2 small diced

Preparation

1. Grind Whole fennel,Whole peppercorns into powder.
2. Add the ginger and garlic to the grinding machine and make it to a coarse paste.
3. On a thick bottom pan on medium to low heat,dry fry the spice powders listed.
   
4. In a pressure cooker,add chicken and roasted spices and cook the chicken until done.*
   
5. Heat coconut oil in a thick bottom pan.
6. Add the grind mixture and saute until the paste is cooked.
7. Add sliced onions and shallots and cook until the onions are transparent.
8. Add the cooked chicken from pressure cooker.Check *Note if not using a pressure cooker.
9. Now add diced tomato,green chilly and curry leaves and close and cook for 5 minutes.You can add 1/2 to 1 cup of water if need at this point.
   

*Note

If chicken is not cooked in a pressure cooker and cooked in the same pan with the onion mixture,make sure to move the contents after step 7 to a container and add chicken and spices,cook until done and then add the onion mixture.