Spicy & Tangy Nadaan Chicken Curry

 So, I've just completed a neat and fruitful year of blogging and does make me feel elated that I managed to create nearly 235 plus dishes...a few were random thoughts, one or two still incomplete recipes :( need to complete those. Owing to all that I also had to get myself reading glasses as well :)

Once again, can't go about the next session without remembering Pa and some of his fav dishes-So here I am creating a nice, spicy chicken curry and Moru Kachya. The latter has already been posted in one of my most earlier posts.

For the Chicken Curry, preferably please use with bones. As this was done for my son who is at home and he is quite fussy about the bones...I made this dish-Boneless!

Wash, cut and clean your chicken and set it aside.
Thinly slice your onions, tomatoes and three to four green chillies. Grind your ginger, garlic, fennel,a few pepper corns, green chilly and a tbsp. of grated coconut and keep that also aside.
In a deep bottom vessel add two tbsps. of coconut oil(don't compromise on the oil, it has to be coconut oil), crackle a few mustard seeds, then throw in your sliced onions and saute till it becomes translucent. Once that happens, slide in the tomatoes and slit green chillies as well and let them all get mushy.

Add a tsp. of turmeric powder, a tbsp or two of coriander powder, a tbsp. of chilly powder and your ground ginger-garlic paste that you set aide earlier. Toss them all about nicely so that the introduced spices evenly coat the onions and tomatoes. I do love to use the readily available Chicken Masala that we prefer at home and in goes my Eastern Chicken masala a tbsp. or more depending on the look of your curry. Once all these spices emanate the kind of aroma you like, slide in your cleaned chicken pieces and ensure that the pieces and masala are all tossed about gently, add salt to taste and keep a lid on it and let it cook.

Check it from time to time ensuring that the chicken has released enough water on its own, if you desire more water, do dilute it and continue the cooking process.

As you keep checking whether it is cooked, do adjust the seasoning to your taste. Some like it more spicy add a tsp. more of chilly powder if you desire. You can finish the dish with a nice drizzle of coconut oil(GULP!) and a few, fresh curry leaves. That's it, as simple as it looks-this is a country side dish that goes well with boiled red rice typical of Kerala, India. The Kachya moru is the ideal accompaniment along with some veggy side dish.

Enjoy!
Papa,Veruno? Can I expect you soon? wish I could convince myself that "Rebirth" is possible! but I am not superstitious...but I know you are around...