Spicy Aromatic Chicken Curry

Marriage have made me lazy - the weekends which were a flurry of activates are now very less - most Sundays we laze @ home. Sunday cooking is something I love, and many a times, I improvise or come up with new recipes. ( Touch wood, no one ever fell ill after what I prepared :))

Chicken - 1 kg, cut to medium / small pieces
Onion - 4 medium size, thinly sliced
For the masala:
Coconut - 1 whole, grated
sun dried red chilies – 6
mace – 1
Black cardamom – 1
Green cardamom – 4
Bay leaf - one small
star anise -1
cinnamon bark – a small piece ( around 5 cm length)
Thyme - a small pinch
Fenugreek seeds - a small pinch
clove - 4 nos
coriander powder - 1 table spoon

Put the grated coconut in a heavy based non-stick pan and dry fry it over medium flame till it turns dark brown. Put the flame to low and add all other ingredients and keep it on the flame till you get a nice aromatic smell. Let it cool and then make a fine paste of this using your mixer-grinder - do not add more water than required it to make it a fine paste.
Clean the chicken and cut it to medium / small pieces. Mix the chicken well with this masala and a handful of curry leaves and marinate for an hour.
Heat 4 tables spoon oil in a wok with heavy base, add the onions and sauté them till they become translucent. Add the marinated chicken pieces along with the masala and add 3 cups of water, cook the chicken in high flame for fifteen minutes (keep the wok covered while chicken getting cooked)
After 15 minutes, remove the lid and adjust the water level and cook for another 15 minutes on medium flame. Sprinkles curry leaves just before the chicken is taken off the flame.
Goes well with ghee rice / plain rice/ Idiyappam (nool puttu) / appam etc.
PS: if you need the dish to be more hot, use only sun dried red chilies – don’t use chili powder or green chilies.