Border Chicken Curry

(A peculiar chicken curry servedin the border of Tamilnadu and Kerala)

Chicken – 2 Kg

Shallots – a handful

Tomato paste – 3nrs

Turmeric powder – 1 tsp

Salt to taste

Ginger paste – 1 tbsp

Garlic paste – 2 tbsp

For the ground masala

Coconut, gratings – 100g

Dry Redchilli – 4nrs

Curry leaf – 5nrs

Khus Khus – 2 tbsp

Saunf – 1 tsp

Cinnamon – 1 piece

Coriander seeds – 2 tbsp

Cashewnuts – 10g

Tempering

Coconut oil – 50ml

Curry leaf – a few

Kalpasi – 1 tbsp

Star anise – a piece

Whole black pepper corns – 1tsp

Method of preparation

1. Heat coconut oil in a kadai, add the ground masala ingredients one by one. Fry it all gently. once all the ground masala ingredients are fried, finely ground it into paste.
2. Apply the ground masala, turmeric powder and salt over the chicken pieces and leave it for 15 minutes.
3. In the mean time, heat oil in a kadai and add the chopped shallots. Nicely fry it till it turns golden colour. Add the tomato paste, ginger and garlic paste. Mix it well. Add the chicken pieces now, gently mix it all around. Pour the enough amount of water and boil the chicken.
4. Once the chicken is cooked, add the tadka on top and now ready for the servings.