Kerala Chicken Curry

Kerala Chicken Curry + Kappa Vevichathu : A fiery flavoursome red Chicken Curry that goes well with Rice, Porotta, Chappathi and Boiled Cassava. An easy recipe for beginners or amateurs to fine tune your cooking skills
Chicken Curry cut - 2 kg
Turmeric Powder -5gm
Black pepper powder -5gm
Salt - 10gm
Wash and strained the chicken and marinate with above ingredients and Keep it aside.
Oil - 100ml
Fennel seeds - 2gm
Coconut pieces - 100gm
Onions sliced - 3 EA
Shallots sliced - 500gm
Garlic cloves - 100gm
Ginger chopped - 80gm
Green chillies slitted -4
Curry leaves - few
Turmeric powder - 5gm
Chilly powder - 50gm
Kashmiri Chilly powder -30gm
Coriander powder - 60gm
Black pepper powder - 10 gm
Tomatoes cut into cubes - 2
*Garam masala - 10gm (check video for ref)
In a Large Kadai heat the coconut oil add fennel seeds and coconut pieces saute till coconut gets slightly brown add onions and shallots saute till transparent add garlic, ginger, green chillies and saute till light brown add the spices (except garam masala) and slow roast  for two minutes and mix well with the masala. Add the chicken and on medium heat cook till chicken release it's juice, add tomatoes, salt and enough water for the thick gravy and cover the curry and cook, stir the curry randomly. In the end add the freshly made garam masala and curry leaves and rest the curry for 20-30 minutes.  Serves with Boiled Cassava and Rice.
കോഴിക്കറിയും കപ്പയും ചോറും..! നിറയെ ചെമന്നുള്ളിയിട്ട് വഴറ്റിയ, തേങ്ങാകൊത്തും നാടൻ മസാലചേർത്ത എരിവുള്ള ചുമന്ന കുറുകിയ ചാറുള്ള ചിക്കൻ കറി.. കൂടെ വെളുത്തുള്ളിയും ജീരകവും ആവിയിൽ ചാലിച്ച വെന്തുടഞ്ഞ കപ്പയും..!!