Kerala Style Chicken Curry (Nadan Kozhi Curry)

The traditional recipe of chicken curry in Kerala is known as the nadan chicken curry.The flavors of this chicken curry is the dry roasting of all whole spices and then grinding them.This is a fairly thick curry with coconut milk and served best with appam or bread.My mother used to make this curry and I always made the easy version of chicken curry,which I had posted earlier but this is keeper and so would love to share this recipe with all,Hope you will enjoy making it at home :-)

Ingredients
for marination
chicken 1 lbs(approx 500g)
pepper powder 1/2 tsp
chilly powder 1/2tsp
garam masala 1/2tsp
salt
for dry roast
red dry chilli 4-5or chilly powder 2tsp
coriander seeds 2tsp or powder 1 1/2tsp
cinnamon 1/2 "stick,cloves 2,cardamom pods 2,pepper corn 1/2tsp,fennel seeds 1tsp(refer notes)
for gravy
onion 1 medium sized sliced
ginger garlic paste 1tbsp each
coconut oil 1-2 tbsp
thick coconut milk 1/2 cup
turmeric powder 1/2 tsp'
garam masala 1/2 tsp
for tempering
red dry chillies 3
pearl onion 3-4 sliced thin
curry leaves

Method
-Wash and clean the chicken under running water and drain in a colander.Keep aside.
-Prepare a marinade using the ingredients listed and marinate the chicken and leave for 45 minutes.
-In the mean time,dry roast the spices as listed on low flame.Blend them in a blender when cooled to a smooth paste.
-Heat oil in a pan and saute sliced onion till lightly browned and wilted.
-Add the ginger garlic paste.Saute again till raw smell disappears.
-Add the chicken pieces,ground paste .Cover and cook for 15 minutes.
-Uncover the lid and let the chicken cook well.
-Lower the flame and add coconut milk.Wait till 1 or 2 bubbles start appearing at the surface.
-Put off flame.(I added a few chopped cilantro leaves;that is optional)
-Heat oil in another pan,fry red chillies,curry leaves.Add the sliced pearl onion,wait till it changes color to pinkish brown,keep stirring.Add this to the cooked chicken curry.
-Serve hot with naan or bread or appam !

Servings~ 3 adults

NOTES
* You can use powdered masala for dry roasting and grinding if you don't have the whole spices.The flavors are more enhanced with whole spices.
* The usage of cilantro leaves is not present in the traditional recipe,but my family loves it so have added.

Sending this to Master Chef Contest ,The Kerala Kitchen hosted at my space