This is a typical South Indian malabar stew but with a twist , usually the meat is cooked raw in the gravy but here the chicken is marinated and fried and then put in the gravy . The chicken is spicy and crispy and the sweetness of the coconut is well balanced because of it . All the flavours blend together very well . It goes very well with steamed rice, appams , chappathis and even crusty breads, so here goes ..........
12-15 chicken drumsticks
10-12 small shallots or sambhar onions
3-4 garlic cloves
1 inch pc ginger
5-6 green chillies
5-6 dried red chillies
1 tbsp vinegar
1/4 tsp turmeric powder
salt to taste
6-8 whole black peppercorns
1 bay leaf
1 inch pc cinammon stick
4-6 green cardamom
10-15 curry leaves
2 medium onions sliced
2 green chillies split lengthwise
1 tomato chopped
2 cups hot water
4 tbsp coconut milk powder
1 tbspn coarsely ground black pepper
1/4 tsp garam masala powder
1 tbsp chopped coriander leaves
Grind the sambhar onions/shallots,green chillies , red chillies ,ginger, garlic ,vinegar into a paste and add the turmeric powder and salt to taste and add this mix to the chicken and marinate it for 2-4 hours .
Deep fry the chicken pieces and set aside .
In a deep pan , heat a tbsp of oil and add the whole spices .
Add the curry leaves, sliced onion and split green chillies and saute them till the onion turns soft.
Add the chopped tomatoes and the reserve mixture if any and fry them till the tomatoes turns soft .
Add the fried chicken and mix it all together.
Dissolve the coconut milk powder in the warm water and add it to the chicken and heat it till it boils .
Add the coarsely ground peppercorns and garam masala
Lower the heat and simmer for about 10 - 15 min till the gravy turns slightly thick .
Garnish with chopped coriander leaves and serve hot .