Chicken curry, Indian, authentic

Ingredients for 4 servings:

• 4 large chicken thighs, with back part
• 2 onions, cut into strips
• 20 curry leaves, alternatively 1 tsp curry powder
• ½ tsp chili powder
• 1 tsp coriander, ground
• 1 tsp turmeric
• 400 ml coconut milk
• Salt
• 1 bell pepper(s), yellow or green, cut into strips
• 1 tomato(s), peeled, possibly 2
• 1 tbsp ginger root, coarsely chopped
• 2 garlic cloves, coarsely chopped
• 3 cloves
• 10 black peppercorns
• 1 stalk(s) cinnamon, 2.5 cm

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Kozhi vartha kozhambu, recipe by mariam 79

Skin and wash the chicken pieces. Finely puree the ingredients for the seasoning paste with a little water. Finely slice the onions, peel and dice the tomatoes. Pat the chicken pieces dry, lightly salt them, and fry them in clarified butter until lightly browned, then remove. Fry the onions in the drippings until translucent, then add the remaining spices, the seasoning paste, paprika, and tomatoes. Briefly fry everything again, add the chicken thighs, and top up with the coconut milk. Simmer over low heat for about 35-40 minutes. This goes well with chapati or rice.