South Indian Chicken Curry

• Chicken with bones - 750g ( diced in to big bite size pieces, wash remove excess water from it)
• Onions - Chopped finely ( qty if you put chicken pieces in a plate onions should be half the qty of chicken in a plate)
• Chili powder - 2-3tspns ( I like non-veg dishes to be hot)
• Kashmiri chilli powder - 2tspn
• Turmeric - 1tspn
• salt to taste
• *Home made Masala Powder - 4tspns
• *Oil - when you pour oil it should cover the whole area of the surface of the cooking dish
• Curry leaves - 2sprigs
• Ginger and Garlic paste - 2-3tspns each

1. Procedure:
2. 1) Marinate chicken pieces with Ginger garlic paste, turmeric and Chilli powder until needed.
3. 2) Heat a large non.stick pan which is heavy based underneath, add oil as described heat it up,
4. add curry leaves crisp a little add onions and fry until light brown.
5. 3) Add marinated chicken pieces along with the marinate and fry until chicken looses it's pink colour and water which releases it. Add now Masala powder, Kashmiri chilli powder and fry.
6. 4) Add 1 and 1/2cups of water bring to boil and simmer for 10mins.cover. keep stirring time to time.
7. 5) add salt now, add coriander leaves mix and cook until chicken is cooked through until way is formed when you slide the spatula and oil floats on top.
8. Serve with Rice or Roti.
9. Note :
10. 1) Home made Masala :- 6tspns Coriander seeds, 2tspns Poppy seeds, 10 Cloves, 8 cardamom, cinnamon stick 2inch, 1star anise(opt). Grind these in to powder using coffee grinder. remaining keep it closed in airtight container or use for other recipes which I have used in earlier posts.
11. 2) If you think there is lot of oil after you finished cooking rest for 1hr or so, oil which comes up you can take it off with the help of a spoon.
12. 3) Can add water 1/2cup more.

chicken, onions, chilli powder, turmeric, salt, pour oil, curry, ginger

Taken from www.epicurious.com/recipes/member/views/south-indian-chicken-curry-1277963 (may not work)