Amma’s Chicken Curry - no extra fancy ingredients, nothing complicated; just easy comfort food. As I stand by the stove and make this dish, I fondly remember Amma (my grandma) saying this to me (I hope it was lovingly), “Ei!! Fry the onions longer!!!” 

Ingredients:

• 6 whole legs OR 1 whole chicken (skin removed and cut into small pieces)

• 1 tsp cumin

• 1 stick cinnamon

• 3 large onions, thinly sliced

• 3 sprigs curry leaves, stem removed

• 4 cloves of garlic, minced

• 3 inches of ginger, minced

• 4-5 tbsp meat curry powder

• 2 medium sized potatoes, peeled and cut into wedges

• 1 1/2 cups water

• 100 ml coconut milk (optional because Amma only used water)

• Salt to taste

• 2 tbsp Coconut oil

Method:

1. In a pot, heat some oil and temper the spices. Then add the curry leaves and sliced onions. Constantly stirring, cook till onions are soft and lightly caramelised.

2. Now add the minced garlic and ginger. Sauté till fragrant. Add the chicken and stir till it’s evenly coated with the sauteed mixture.

3. Add the curry powder. Continue stirring till chicken is evenly coated. Allow the curry powder to toast. Stir for another 2-3 minutes before adding water. Using your spatula, scrape all the curry bits on the sides and the bottom of the pot. Add a pinch of salt, and leave the chicken curry to simmer (gently).

4. About 15 minutes later, when chicken is nearly cooked, check for seasoning (add salt if needed) and add the potatoes. (Add your coconut milk now if you plan to use some).

5. Let the chicken curry gently simmer till the potatoes are cooked.