Spicy Chettinad Chicken

• 800 g chicken
• 2 tablespoons oil
• 1 inch gingerroot, chopped
• 6 garlic cloves, chopped
• 15 curry leaves
• 2 chopped onions
• 1 tablespoon coriander powder
• 12 teaspoon turmeric powder
• 1 teaspoon red chili powder
• 10 coarsely pounded black peppercorns
• 3 chopped tomatoes
• 12 cup cilantro
• 12 cup water
• salt

1. Heat oil in a heavy based pan.
2. Add the ginger, garlic, chopped onions and curry leaves; stir fry till the onions become glassy.
3. The flavour of the curry leaves just hit you at this point.
4. Add the coriander, chili, and turmeric, powder; mix well.
5. Sprinkle a little water so that the masalas don't burn.
6. Now add your chicken, salt, crushed peppercorns and mix.
7. Add the chopped tomatoes, chopped cilantro and the rest of the water; mix well.
8. Cover and cook till chicken is done.
9. Remember do not add too much of water as the gravy should be thick.
10. Garnish with fresh cilantro and serve hot with boiled rice or paranthas.

chicken, oil, gingerroot, garlic, curry, onions, coriander powder, turmeric, red chili powder, tomatoes, cilantro, water, salt

Taken from www.food.com/recipe/spicy-chettinad-chicken-171429 (may not work)