Nilgiris Spicy Chicken Curry

Ingredients

• Chicken pieces - 1 kg
• Onion - 3 whole
• Ginger paste - 1 1/2 tbsp
• Garlic paste - 1/12 tbsp
• Green chili - 2 whole
• Red chili powder - 1/2 tsp
• Coriander powder - 1 1/2 tbsp
• Water - 1 1/2 cup
• Coriander leaves - 200 g
• Mint leaves - 100 g
• Curry leaves - 2 whole
• Ginger (1-inch piece) - 1 whole
• Garlic - 8 clove
• Green chili - 10 whole
• Pepper powder - 1 tbsp
• Clove - 4 whole
• Cinnamon stick - 2 whole
• Cardamom - 2 whole
• Fennel seeds (perumjeerakam) - 1 1/2 tsp
• Oil - 1 1/2 tbsp
• Salt
• Cashew nuts - 25 g
• Vinegar

Instructions

1. 1Wash and clean the chicken with salt and a little vinegar, then pat the pieces dry so they brown evenly later.
2. 2Heat a pan over medium heat and add the onions (3 whole), 1 1/2 tbsp ginger paste, 1/12 tbsp garlic paste, 2 whole green chilies, 1/2 tsp red chili powder, 1 1/2 tbsp coriander powder and 1 1/2 cup water. Cover and cook until the mixture is dry, then let it cool and blend to a smooth paste.
3. 3Heat another pan, add the onion paste, then add the chicken pieces. Add salt and 1/4 cup of water, stir to combine, cover and cook until the chicken is cooked well.
4. 4Grind 200 g coriander leaves, 100 g mint leaves, 2 whole curry leaves, the 1-inch piece of ginger, 8 clove garlic, 10 whole green chilies, 1 tbsp pepper powder, 4 whole cloves, 2 whole cinnamon sticks, 2 whole cardamom and 1 1/2 tsp fennel seeds to a smooth green paste.
5. 5Heat 1 1/2 tbsp oil in a pan, add the green paste and sauté until the raw smell is gone; you should smell the herbs mellow and the aroma deepen. Add the cooked chicken and let it cook on low flame for 10 minutes.
6. 6Grind the 25 g cashew nuts to a smooth paste, stir the cashew paste into the curry and mix well so the sauce becomes silky.
7. 7Garnish with coriander leaves to brighten the dish.
8. 8Serve with rice or roti.