Spicy Curry Leaf Chicken

Ingredients

• Chicken - 1/2 kg
• Onion - 1 whole
• Ginger - 1 tbsp
• Garlic - 6 clove
• Green chilies - 4 whole
• Turmeric powder - 1/4 tbsp
• Coriander powder - 1/2 tbsp
• Yogurt - 3 tbsp
• Coconut oil - 3 tbsp
• Curry leaves - 5 piece
• Salt to taste
• Peppercorns - 1 tbsp
• Cinnamon stick - 1 whole
• Fennel seeds - 1/4 tbsp
• Cloves - 6 clove
• Star anise - 1 whole
• Cardamom pods - 6 whole

Instructions

1. 1Prep the fresh ingredients: cut the chicken into bite-size pieces, chop the onion, crush the ginger and garlic, and have the green chilies ready.
2. 2Heat a dry pan over low flame, add the curry leaves and sauté until they change color and become crispy, then transfer them to a bowl and set aside.
3. 3Using the same pan, add the whole spices listed for the garam masala and sauté for a minute on low flame; do not let them burn.
4. 4Let the spices cool slightly, then grind them together with the crispy curry leaves to a coarse powder and keep the spice mix aside.
5. 5Heat the coconut oil in the pan, add the chopped onion, crushed ginger, crushed garlic and green chilies (use 4 or adjust to taste), and sauté until the onion turns light brown and fragrant.
6. 6Add the turmeric powder and coriander powder and sauté until the raw smell disappears.
7. 7Add the chicken pieces, the ground curry leaf and spice mix, the yogurt and salt, and stir everything together so the masala coats the chicken.
8. 8Cover and cook on medium flame until the chicken is cooked well and the masala clings to the pieces.
9. 9Turn off the flame and garnish with a few of the reserved crispy curry leaves.
10. 10Serve as a side dish with rice or roti. Optional: finish with a squeeze of lemon for brightness.