Kerala style Chicken Curry with Coconut Milk

Initial Preparation:

1. Clean and wash the chicken pieces. Drain the water completely and set aside.
2. Heat 2-3 tablespoons of oil in a pan, splutter mustard seeds.
3. Add in the coconut bites and fry until slightly golden in color on low-medium heat.
4. Add in the sliced onion, green chillies, 1-2 sprigs of curry leaves, 1 teaspoon of salt and saute until the onion turns golden in color.
5. Now add in the chopped ginger, garlic and saute until the raw smell disappears.
6. Add in the chopped tomatoes and saute until the tomatoes are mushy.
7. Then add in the turmeric powder, coriander powder, chilli powder, ½ teaspoon of garam masala powder and saute for 2-3 minutes on low heat.
8. Remove from heat and set aside.

Curry Preparation:

1. Heat 2 tablespoons of oil in a big pan, add in the chicken pieces, ½ teaspoon of black pepper, ½ teaspoon of salt and mix well.
2. Fry until the pink color of the chicken goes and turns all white for about 7-10 minutes on low-medium heat.
3. Now add in the prepared masala and mix well.
4. Then add in the thin coconut milk and mix well. Cover and cook for 20-25 minutes or until the chicken is tender and gravy is slightly thick on low-medium heat.
5. Then add in the thick coconut milk, ½ teaspoon of black pepper, ½ teaspoon of garam masala powder, 1-2 sprigs of curry leaves and mix well. Adjust salt.
6. Cover and cook for another 5-7 minutes on medium heat.
7. Remove from heat and serve warm.