1 whole chicken cut into large pieces (1000gms-1500gms)
2 medium onions chopped
1 large tomato chopped (seeds removed)
2 tbsp/ ginger and
1 pod garlic crushed
3-4 green chilies slit
1 tbsp coriander powder
2 tsp chili powder
1 tsp pepper powder
1 tsp garam masala powder
½ tsp turmeric powder
5 tbsp oil (preferable coconut oil)
Handful of curry leaves
1 tsp sugar
Heat oil and add sugar.
When it caramelizes and starts to bubble, add onion and saute till it’s about to brown. Add crushed ginger, garlic and some curry leaves and stir till raw smell goes.
Saute till onions become brown. Don’t mistake the brown colour from caramel.
Add chili powder, coriander powder, turmeric powder, pepper powder and garam masala powder. Fry well.
Add chicken pieces and tomato and adjust salt.
Add ½ cup hot water and cook on a medium flame till chicken is done.
Add coriander leaves and keep on low flame for 5-10 mins. This will bring a nice brown colour to the curry.
This is a fairly thick gravy curry. If you want more gravy, add little more hot water when you add water initially. Don’t add water at the last stages of cooking as the colour will not be attained.
This goes very well with chapathi and appam, but best with maida puri (puri made with all-purpose flour).