KOZHI MAPPAS / KERALA CHICKEN CURRY

Ingredients

1. Chicken-medium sized pieces-
   400 to 500 gms
2. Onion-sliced-
   1.5 cups(2 medium sized)
3. Green chilies-cut vertically-
   2 nos(or according to taste)
4. Curry leaves–
   2 sprigs
5. Ginger-finely chopped-
   1 tsp
6. Garlic-finely chopped-
   1 tsp
7. Kashmiri chili powder–
   1 tbsp(see notes)
8. Turmeric powder–
   1/2 tsp
9. Coriander powder–
   3/4 tbsp
10. Garam masala powder–
    3/4 tsp
11. Water–
    1/4 cup
12. Potato-cubed-
    3/4 cup( one medium sized)
13. Thin coconut milk–
    1.5 cups
14. Thick coconut milk–
    1/2 cup
15. Salt–
    to taste
16. Oil–
    as required

Directions

• Heat oil in a pan and add onion,green chilies,curry leaves.ginger and garlic.Saute until onion turns golden brown ,over a medium low flame.
• Reduce the flame to low and add kashmiri chili powder,turmeric powder,coriander powder, garam masala powder and 1/4 cup water.Cook for about 3 to 4 minutes,stirring continuously until masala starts to leave the sides of the pan.
• Add potato and mix well.Cook for a minute or two.
• Add chicken pieces and cook  for few minutes..
• Add thin coconut milk ,salt and mix well.Cover and cook till the chicken is done and gravy turns thick.
• Add thick coconut milk and simmer for few minutes.Serve with appam ,chapathi or rice.

NOTES

• Adjust the spice level according to your taste.Kashmiri chili powder gives a nice red colour to the curry without being too spicy.I used about 1.5 tbsp of kashmiri chili powder.If you are using regular chili powder,use according to your spice level.
• If you require more gravy add sufficient quantity of hot water  while adding the thin coconut milk to the curry.