- Chicken - 2 lbs (cleaned and cut into small pieces)
- Cinnamon - 2 inch
- Onion (sliced) - 1 no
- Cloves - 3 no
- Tomato (diced) - 1 medium
- Ginger (chopped) - 1 inch piece
- Cardamom - 2 nos
- Garlic Paste - 1 tsp
- Fennel - 1/2 tsp
- Star anise - 1 clove
- Red Chilly Powder - 1 tsp
- Black peppercorns - 5 nos
- Coriander powder - 1 tsp
- Turmeric Powder 1/4 tsp
- Salt - to taste
- Oil - 2 tsp
- Chopped coriander leaves - 1 Tbsp
METHOD:
- Mix chicken pieces, garlic paste, salt, chilly powder, coriander powder, turmeric powder and a little water and marinate for 1/2 hour.
- Cook marinated chicken in a pressure cooker till half cooked.
- Crush or dry grind cinnamon, cloves, star anise, cardamom, and fennel.
- Heat 2 tsp oil in a wide bottomed pan and add the ground ingredients. Saute well it till the aroma of the ground spices start to rise.
- Add chopped onions and chopped ginger to that and saute till onion turns light brown.
- Add diced tomato and cook till tomato softens.
- Add the half-cooked chicken along with the gravy. If there isn't enough gravy to cover the chicken pieces, then add some water.
- Cook till chicken is cooked completely.If you want to get thick gravy, add 2 tsp of corn flour dissolved in 1/4 cup of water to the cicken gravy and cook for 2 or 3 minutes till the gravy become thick.
- Garnish Chicken Curry with Chopped coriander leaves.
- Serve hot with Rice, Roti or Appam
