Varuval Chicken Curry

Ingredients:

For the Masala powder:
5cm (2 in) piece of cinnamon stick
2 green cardamom pods
8 cloves
¾ tsp fennel seeds
¾ tsp coriander seeds
¾ tsp cumin seeds
4 dry red chillies
½ tsp black peppercorns

For the chicken and the marinade:
1kg chicken serving pieces, on the bone
1 ½ tsp ground turmeric
1 tbsp sea salt
2 tsp meat curry powder

The remaining Ingredients:
2 tbsp vegetable oil
4 dry red chillies
1 green chili
10 curry leaves
2 onions (about 180g), chopped
1 tsp garlic, minced
1 tsp ginger, minced
120g tomatoes, chopped
1 sprig coriander (cilantro) leaves

Method:

Place a small non-stick frying pan over low heat. Add all the masala spices and dry toast for about 2 minutes until they begin to darken and become aromatic. Turn out onto a plate and allow to cool then place in a mortar and crush with a pestle (or grind coarsely in an electric grinder). Set aside until needed.

Cut the chicken into bite-sized pieces (keep the bones in). Rub in the turmeric, sea salt and curry powder, cover and set aside to marinate for at least 1 hour.

Heat the vegetable oil in a curry pan, wok or large pan over low heat. When hot add the dry chillies, green chilli and half the curry leaves for a few minutes, until the curry leaves blacken and become aromatic.

Now add in the onion, ginger and garlic. Continue frying for about 5 minutes, or until the onion becomes soft and translucent.

Add the chopped tomato and the ground masala powder along with the marinated chicken. Mix well to combine, turning the chicken frequently so it browns nicely on all sides.

Increase the heat and continue cooking for about 10 minutes, until the chicken is done through and the gravy is almost dry. Scatter over the remaining curry leaf pieces then turn into a serving bowl.

Garnish with the coriander leaves and bring to the table.