Clean and cut the Chicken into bite size pieces. Remove skin and excess fat. Wash and sanitize all utensils used for this process before proceeding.
Make a smooth paste of 3 Onions, Ginger and Garlic.
Marinate Chicken pieces with the ground paste, Turmeric powder and Coriander powder for 30 minutes.
Finely slice the Tomatoes and remaining Onions and store separately.
Wash and pat dry the Curry Leaves.
Slit the Chillies lengthwise.
Bring marinated Chicken to a boil in a non-stick pan, reduce flame and simmer for 30 minutes, till the pink flesh turns white.
Meanwhile Oil heat another non-stick kadai or wok, add Onions and stir till translucent.
Add the slit Chillies (if you like less spicy – discard the seeds), Garam Masala, stir for 2 mins.
Add Tomatoes and cook till Oil separates.
Add this to the cooked Chicken along with Coconut Milk, cook on low fire for another 4-5 minutes till Coconut Milk leaves it raw flavour. (Be careful not to over cook, or cook on high heat at this stage as the Coconut Milk will split.)
Tempering (Tadka): Heat 1 tsp Oil in a wok or kadai and add Mustard seeds allow to splutter and fry Curry leaves for about 30 seconds till they curl and become firm.
Serve immediately with freshly made Paalappam or Vattayappam.
Bawarchi of the Week
A teacher and a blogger, Jaishree is an expert on authentic and traditional Indian cuisine.