Chicken meat in Kerala style

Ingredients

• 4 cm ginger
• 1 tsp crushed peppercorns
• 0.5 tsp ground turmeric
• 3 blue onions
• 2 chili peppers
• 160 g coconut flakes
• 500 ml water
• 10 potatoes
• Salt
• 3 tbsp oil
• 1 tbsp ghee
• 0.5 tsp mustard seeds
• 1 bay leaf
• 2 Garlic cloves
• 1 cinnamon stick
• 4 cardamom pods
• 3 Cloves
• 16 curry leaves
• 1 tsp curry powder
• 800 g chicken (skinless, boneless)
• 125 ml Vegetable broth
• 0.25 tsp garam masala

Instructions

1. 1.

   Peel the ginger and cut 2/3 into cubes, slice the remaining into very thin strips. Set aside the strips. Grind the cubes with peppercorns and turmeric in a mortar to form a thick, coarse paste. Peel the onions and cut 2/3 into fine half-rings, dice the rest. Blend the onion dice with chilies in a blender until smooth. Grate the coconut flesh finely and combine with water in a pot; bring to a boil briefly and let steep for at least 15 minutes. Line a sieve with cheesecloth, pour the mixture through, squeeze out the liquid to collect coconut milk, set aside.

2. 2.

   Wash, peel, and cut potatoes into bite-sized pieces. Boil them with a pinch of salt and turmeric in plenty of water for about 25 minutes until tender. Heat oil (leaving 1 tbsp) and ghee together; sprinkle mustard seeds. When they start popping, add the bay leaf and lightly toast everything. Add the onion-chili mixture, sliced garlic, cinnamon stick, and cardamom; after about 20 seconds stir in ginger paste, cloves, curry leaves, and curry powder. Break the chicken into bite-sized pieces and add to the pot; sear all sides for 2-3 minutes until browned. Season with salt. Add potatoes and simmer covered for 2 minutes. Finally pour in coconut milk and broth, stir in ginger strips. Sprinkle garam masala. Cover and cook for 20-30 minutes, turning occasionally. Roast remaining onions in leftover oil. Mix in curry leaves and serve the finished Kerala dish garnished with onions.