CLAYPOT CHICKEN CURRY / [MANCHATTI KOZHI KOLUMBU]

Hello! Everyone, Welcome to Ruku's Authentic Kitchen Flavors where real food recipes are shared.  Since this is my first recipe in my blog, I am going to share with you Chicken Curry made in claypot / manchatti. 

All spices used in my recipes are homemade which gives the curry a different taste and amazing aroma. I use either powdered form or straight away use the full spices and blend them to a paste. You can do that too. Every family have their own version of doing the chicken curry but this how my family does it. Hope you try and enjoy!

INGREDIENTS

1 kg chicken (cut into small/medium pieces according to your preference)
2 big onions (sliced)
3 potatoes (cut into 4 depends on the size)
2 big tomatoes (diced)
1 teaspoon ginger paste
1 teaspoon garlic paste
3 green chili paste
3 tablespoon plain chili powder
1 tablespoon fennel powder
1 tablespoon cumin powder
1 tablespoon kasakasa powder (poppy seed powder)
1 teaspoon turmeric powder
2 small cinnamon sticks
2 star anise
5 cardamom pods
4 cloves
1 teaspoon of fennel seeds
1 1/2 - 2 cups thin coconut milk (to cover the chicken)
1 cup thick coconut milk
2 sprigs curry leaves
5 tablespoon oil
Salt to taste

PREPARATION METHOD

1. Marinate the chicken pieces with 1 tablespoon salt for about 10 minutes and keep aside.
2. Heat oil in a pot, throw in cinnamon sticks, star anise, cloves, cardamom pots and fennel seeds.
3. Add in the onions and the curry leaves. Saute the onions till turns a bit brown,
4. Then add in the  ginger, garlic and green chili paste.Saute till the raw smell is gone 
5. Into that, add in the potatoes and tomatoes. Combine well and cook till the tomatoes are soften and the potatoes a slightly cooked.
6. Then add in the chili powder, fennel powder, cumin powder, kasakasa powder and the turmeric powder. Combined well till the raw smell is gone and the oil separates. Cook for 3 minutes.
7. Now add in the chicken and mix well until all spices are combined. Cook about 10 minutes. 
8. Then add in the thin coconut milk and cook the chicken in high flame.
9. Once the chicken is half cooked check the salt. Remember we have added salt to marinate the chicken so taste the curry before adding more salt.
10. Now add in the thick coconut milk and cook in medium flame till the potatoes are well cooked and the gravy lightly thickens. (depends on how thick you want your curry)
11. Off the stove.
12. Best eaten with rice, ghee rice. chapati or bread.