Ingredients
4 green finger chilies, roughly chopped
1/2 tsp turmeric
1/4 tsp ground coriander
1/4 tsp ground cinnamon
1 tsp peeled and finely grated root ginger
4 garlic cloves, roughly chopped
1/4 tsp salt
4 tbsp groundnut oil
5-6 curry leaves
2-4 cloves
1 large Spanish onion, finely sliced
1 kg chicken drumsticks and thighs. skinned and pricked
200 ml coconut milk
2 green finger chilies, slit lengthwise
Method
In a blender, or with a pestle and mortar, blitz chilies, turmeric, coriander, cinnamon, ginger, garlic, and salt with 1 tbsp of oil and 2 tbsp of cold water to make a coarse paste. Heat the remaining oil in a heavy bottom pan. Add curry leaves, cloves and onion and fry over medium heat for 3 minutes. Add the paste and fry for a minute. Tip in the chicken pieces and fry for 10 minutes on a medium to low heat. Rinse out the blender or mortar that contained the paste with 200 ml cold water. Mix this with the coconut milk. Pour over the chicken and mix well. Cover the pan and simmer for 15 minutes, or until the chicken is cooked. Garnish with green chilies and serve hot with elemicha sadam and cheera thoran.