Hot Kerala Chicken Curry

Ingredients:

½ (750g) chicken, remove skin and cut into small pieces
1 pc (3cm) ginger, slice fine
½ tsp brown mustard seeds
20 shallots, use whole
1 sprig curry leaves
salt to taste

roast in dry pan then grind fine:
12 dried chillies
3 tbsp coriander seeds
½ tsp cumin seeds
½ tsp fennel seeds

1-2 tsp black peppercorns, grind fine
5 tbsp oil
1 cup water


Method:

• Combine chicken with ginger, mustard seeds, shallots, curry leaves, salt and all ground spices. Leave to marinate for about 10 minutes.
• Heat oil, add chicken, fry till fragrant. Add water and simmer, keeping the pot cover. Stir once or twice during cooking. When gravy is a little thick, remove from heat.

Note: For this dish, the best flavour is obtained if the spices are ground in a batu giling (grinding stone).