Chicken curry (Kerala style)| Naadan Kozhi curry

Ingredients:-
For the masala paste:-
2 tbsp coconut oil
100 grams grated coconut
1 1/2 tbsp pepper powder
1 1/2 tsp coriander powder
1 tbsp chilli powder
5-6 cloves garlic
For the gravy:-
500 grams chicken
2 tbsp coconut oil
Few curry leaves
5-6 cloves garlic
1 inch ginger
1 onion chopped
2 green chillies
1 tomato chopped
1 tsp turmeric powder
Salt as per taste
50 ml thick coconut milk
Method:-
Masala Paste:-
1.Heat a kadhai. Once its hot enough add coconut oil.
2.Add grated coconut & roast on a slow flame.
3.Add pepper powder, coriander powder, chilli powder & garlic cloves.
4.Sauté on medium flame for 5-6 mins till the mixture is slightly roasted. (Do not allow it to burn).
5.Take out the mixture in a mixer jar and allow it to cool. Once the mixture is cooled grind it to a fine paste by adding water.
For the gravy:-
1.Clean the chicken well & marinate it with salt and turmeric & keep aside.
2.Heat a kadhai & add coconut oil.
3.Once oil is hot enough add curry leaves, garlic & ginger. Sauté for 2-3 mins.
4.Add chopped onion & green chillies. Sauté for 3-5 mins and add the tomatoes.
5.Once tomatoes turn soft add the ground masala paste along with little water mixed from the remaining paste in the grinder.
6.Cook the gravy for 3-4 mins & then add the marinated chicken.
7.Mix gently and let the chicken cook in the gravy in slow flame with lid on for 5 -10 mins.
8.At this stage taste the gravy & adjust seasonings accordingly.
9.Once chicken is well cooked add 50 mil thick coconut milk & let it simmer for another 2-3 mins.
10.Tasty chicken curry is ready to be served with appams/rice/roti.
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